Lemon Verbena Ice Cream – a delicious recipe with whipping cream, milk, lemon verbena leaves, egg yolks, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat cream and milk together in a 4 qt. pot. When liquid boils, remove from heat, add verbena leaves, and cover. Steep about 2 hours to develop flavors.
2
Strain liquid and return to pot; discard leaves. Heat liquid over high heat until it reaches a simmer.
3
Whisk together yolks and sugar just as liquid reaches a simmer. Working in 1/2 cup increments, add hot liquid to yolk and sugar mixture until mixture is warm and the consistency of milk. Pour custard into pot and cook over high heat, stirring constantly, until slightly thickened, about 5 minutes. Do not let boil.
4
Strain custard into a bowl and nestle in another bowl filled with ice water to chill, stirring occasionally, until cold to the touch.
5
Churn custard in an ice cream maker according to manufacturers' instructions. Freeze in an airtight container until firm, about 4 hours.
857
kcal
Calories
57
g
Fat
73
g
Carbs
20
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: 2 cups whipping cream, 2 cups whole milk, 2 cups lemon verbena leaves, 4 large egg yolks, 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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