Lemon Verbena Ice Milk With Strawberry Granita

1. 1

   Prepare the ice milk: heat milk and 3/4 cup sugar in a heavy pan until bubbles form around the milk edges, then remove from heat.

2. 2

   Crush lemon verbena leaves in your fists.

3. 3

   Add to milk; steep 5 minutes.

4. 4

   Taste the mixture; add more leaves if desired.

5. 5

   Strain and chill.

6. 6

   Whip the egg whites to soft peaks, slowly add 2 tablespoons sugar and continue to whip until peaks are shiny.

7. 7

   Whisk the egg whites into the milk mixture and pour into an ice cream machine.

8. 8

   Freeze according to the manufacturer's instructions.

9. 9

   Make the granita: in a pan, bring 3/4 cup water and 6 tablespoons sugar to a boil.

10. 10

    Remove from heat and cool.

11. 11

    Puree halved berries in a food processor; strain.

12. 12

    In a bowl, mix together strawberries, sugar syrup and lemon juice.

13. 13

    Taste and add more sugar or lemon juice if needed.

14. 14

    Pour into a wide shallow container, and place in the freezer for an hour.

15. 15

    Remove the granita and scrape the ice with a fork.

16. 16

    Repeat every hour six times, until granita is fluffy and icy.

17. 17

    To serve, toss quartered strawberries with the remaining 2 tablespoons sugar.

18. 18

    Let sit 5 minutes.

19. 19

    Scoop lemon verbena ice milk into chilled dessert bowls, and sprinkle the strawberry granita over the top.

20. 20

    Garnish with fresh strawberry slices.

* Per serving · 4 servings · Values may vary.