Lemon Verbena Ice Cream
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Ingredients
- ¼cup fresh lemon verbena leaves, packed
- ¾cup half-and-half
- ½cup sugar
- 7egg yolks
- 1¾cups heavy cream
Nutritional analysis per serving (8 servings)
295 calories; 25 grams fat; 15 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 15 grams sugars; 4 grams protein; 34 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In heavy stainless-steel pot, combine lemon verbena leaves, half-and-half and ¼ cup sugar. Bring to a boil, stirring, and remove immediately from heat. Cover, and let steep for 30 minutes.
- Step 2
In stainless-steel bowl, whisk together the egg yolks and remaining sugar. While continuously whisking, strain the half-and-half mixture through a fine-meshed sieve into the egg yolks.
- Step 3
Return the mixture to the saucepan. Over medium-low heat, stir continuously with wooden spoon until custard thickens, about 2 minutes.
- Step 4
Strain custard into a bowl that is sitting in a larger bowl filled with ice cubes and water. Add heavy cream. Cool and chill. Freeze in an ice-cream maker.
Private Notes
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Comments
Sublime! Made as directed and served directly from the ice cream maker, on a bed of fresh blueberry sauce.
I used 5 large yolks and decreased the fat with more half and half, reducing the heavy cream to 1 cup. Still unctuous and rich.