Lemon Verbena Ice Cream

1. 1

   In heavy stainless-steel pot, combine lemon verbena leaves, half-and-half and 1/4 cup sugar.

2. 2

   Bring to a boil, stirring, and remove immediately from heat.

3. 3

   Cover, and let steep for 30 minutes.

4. 4

   In stainless-steel bowl, whisk together the egg yolks and remaining sugar.

5. 5

   While continuously whisking, strain the half-and-half mixture through a fine-meshed sieve into the egg yolks.

6. 6

   Return the mixture to the saucepan.

7. 7

   Over medium-low heat, stir continuously with wooden spoon until custard thickens, about 2 minutes.

8. 8

   Strain custard into a bowl that is sitting in a larger bowl filled with ice cubes and water.

9. 9

   Add heavy cream.

10. 10

    Cool and chill.

11. 11

    Freeze in an ice-cream maker.

* Per serving · 4 servings · Values may vary.

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