Lemon Verbena Ice Cream – a delicious recipe with heavy whipping cream, milk, sugar, lemon verbena leaves, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring cream, milk, 1/4 cup sugar, and lemon verbena just to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cover and let steep 2 hours.
2
Whisk yolks and 1/4 cup sugar in medium bowl. Return cream mixture to boil. Strain hot cream mixture; gradually whisk into yolk mixture. Return custard to same saucepan. Stir over medium-low heat until custard is thick enough to leave path on spoon when finger is drawn across and thermometer registers 180u00b0F, 3 to 4 minutes (do not boil). Immediately transfer custard to medium bowl. Chill until cold, at least 2 hours.
3
Process custard in ice cream maker according to manufacturer's instructions. Transfer to bowl. Cover; freeze up to 3 days.
594
kcal
Calories
41
g
Fat
33
g
Carbs
26
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 5 ingredients. The key ingredients include: 1 cup heavy whipping cream, 1 cup whole milk, 1/2 cup sugar, divided, 1/4 cup fresh lemon verbena leaves, 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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