Lemon Verbena Ice Cream

Name: Lemon Verbena Ice Cream
Total time: 45 min
Yield: 8 servings, 1/2 cup each
Ingredients: 1/4 cup fresh lemon verbena leaves, packed; 3/4 cup half-and-half; 1/2 cup sugar; 7 egg yolks; 1 3/4 cups heavy cream

Recipe from Sanford D'Amato

Adapted by Suzanne Hamlin

Total Time: 45 minutes
Rating: 4(20)
Comments: Read comments

Lemon verbena’s seductive floral-citrus scent and taste lend energy and grace to ice cream. In this recipe, you’ll boil and steep fresh verbena leaves in half-and-half and sugar and, with seven egg yolks and heavy cream, turn the mixture into a custard over heat. Then freeze it in your ice cream maker. The best source for the leaves may be a plant of your own, or try your local farmers’ market or nursery. —Suzanne Hamlin

Featured in: Lemon Verbena: From Sorbet to Soap

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Ingredients

Yield:8 servings, ½ cup each

¼cup fresh lemon verbena leaves, packed
¾cup half-and-half
½cup sugar
7egg yolks
1¾cups heavy cream

Ingredient Substitution Guide

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Preparation

Step 1
In heavy stainless-steel pot, combine lemon verbena leaves, half-and-half and ¼ cup sugar. Bring to a boil, stirring, and remove immediately from heat. Cover, and let steep for 30 minutes.
Step 2
In stainless-steel bowl, whisk together the egg yolks and remaining sugar. While continuously whisking, strain the half-and-half mixture through a fine-meshed sieve into the egg yolks.
Step 3
Return the mixture to the saucepan. Over medium-low heat, stir continuously with wooden spoon until custard thickens, about 2 minutes.
Step 4
Strain custard into a bowl that is sitting in a larger bowl filled with ice cubes and water. Add heavy cream. Cool and chill. Freeze in an ice-cream maker.