Lemon Verbena Ice Cream – a delicious recipe with lemon verbena sprigs, milk, heavy cream, eggs, sugar, cream maker. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring verbena, milk, cream, and 1/8 teaspoon salt to a simmer in a small heavy saucepan over medium-low heat, then remove from heat and let steep, covered, 30 minutes.
2
Whisk together eggs and sugar until combined, then whisk in verbena mixture. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and registers 175u00b0F on an instant-read thermometer (do not let boil).
3
Immediately strain thourough a fine-mesh sieve into a bowl, pressing on and then discarding solids. Cool custard, stirring occasionally, about 30 minutes, then chill, covered, until cold, at least 2 hours.
4
Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 1 hour.
514
kcal
Calories
30
g
Fat
52
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup packed fresh lemon verbena sprigs, 2 cups whole milk, 1 cup heavy cream, 2 large eggs, and more.
Yes, Lemon Verbena Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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