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Lemon Verbena Ice Cream

by:
May 29, 2013
0
0 Ratings
  • Makes Four cups
Author Notes

This is a simple, green flecked, four ingredient ice cream. It's bursting with flavor and is perfect on its own or with fresh summer berries. —maureenlyon

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Ingredients
  • 1 cup Gently packed lemon verbena leaves
  • 3/4 cup sugar
  • 2 1/2 cups whole milk
  • 1 1/4 cups whipping cream
Directions
  1. Process the lemon verbena leaves and the sugar in a food processor until very finely ground.
  2. In a bowl, combine the lemon verbena sugar with the milk and cream and stir until it's completely dissolved. Strain the mixture through a fine sieve.
  3. Pour the mixture into an ice cream maker and follow the manufacturer's directions. Enjoy!
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2 Reviews

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PastryMad May 30, 2013
Thank you for this! I have a huge patch of lemon verbena in the garden, so I'll be making the ice cream pretty soon (as soon as summer decides to arrive to rainy old England, that is!). I did try a lemon verbena pannacotta some time ago, steeping the leaves in the cream and milk, but it kind of curdled and the flavour was quite weak. I'll try again, blitzing the leaves and the sugar. I bet it will work!
maureenlyon May 30, 2013
You're welcome! I love the idea of a panna cotta and will try that too. No eggs and no heat really make the lemon verbena flavor stand out. My favorite summer ice cream, for sure.