Lemon Verbena Ice Cream
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Lemon Verbena Ice Cream
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A simple yet stunning end to a summer meal: creamy Lemon Verbena Ice Cream. Make the ice cream in advance and it's one of the easiest French desserts to produce at the last minute. Flavours match deliciously well with peaches, apricots, raspberries or figs.
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Ingredients
Lemon Verbena Ice Cream
- 500 ml (18fl oz / 2 cups) whole milk
- 15 g (0.5oz / bit more than a cup) Verbena leaves reserve 6 leaves for decor
- 5 egg yolks organic
- 115 g (4oz / ½ cup) sugar
- 100 ml (3.5fl oz / ⅓ cup) Whipping / heavy cream 30% fat
Instructions
- Bring the milk to a boil in a large saucepan with the verbena leaves (keep 6 leaves aside for decor) then turn off the heat and cover. Leave to infuse for about 30 minutes then filter out the leaves.
- In a large bowl, whisk the egg yolks with the sugar until light and creamy. Mix in a little of the verbena milk, then add the whole lot to the bowl. Transfer back to the saucepan and on a medium heat, whisk continuously until it mousses and forms a light custard. Be careful not to boil, as it could curdle slightly. As soon as the mixture is thickened and coats the back of a spoon, it's ready.
- Transfer the lemon verbena mixture back to the bowl, add the cream then set aside to cool. Chill in the fridge for at least an hour.
- Churn in an ice cream maker according to manufacturer's instructions and transfer to the freezer for a couple of hours until ready to serve.
Notes
- This makes a litre of ice cream.
- To serve: with roasted nectarines/peaches or baked apricots either chilled or at room temperature. Good with fresh raspberries, apricots or figs.
- Storage: The ice cream is best served within a month.
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