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Lemon Verbena Ice Cream Recipe

This Lemon Verbena ice cream recipe is a unique, but delicious way to find refreshment this summer.

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Lemon verbena is a great a great herb to have in the garden, not only because of the great delicacies you can make with it - but it smells incredible too!

If you're looking for ways to use your fresh lemon verbena this summer - I recommend trying it in this easy to make ice cream.

Serving Tip: Serve with fresh berries or drizzled with a berry sauce. Fresh lemon verbena sprigs can be added for garnish.

lemon verbena ice cream, recipe



Lemon Verbena Ice Cream Recipe

Philadelphia Style

Prep Time: 15 minutes
Steep & Chill: 4 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

Ingredients:

1 cup packed lemon verbena sprigs
1 cup milk
2 cups whipping cream
2/3 cup sugar

Directions:
If you don't have an ice cream maker, click here.

Place lemon verbena in a saucepan. Pour milk and whipping cream over top.

Add sugar and stir.

Heat over medium low heat until it just starts to bubble.

Remove from heat, cover, and allow lemon verbena to steep in milk mixture for 1 hour.

Strain out lemon verbena leaves, firmly pressing out the liquid from the leaves.

Chill in fridge about 2 1/2 hours.

Churn chilled ice cream base in ice cream maker about 25-30 minutes or according to manufacturer's instructions.

Sere by itself or with berries. Enjoy!

Lemon Verbena Ice Cream Recipe

Custard/Cream Style

Prep Time: 15 minutes
Steep & Chill Time: at least 7 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

Ingredients:

1 cup packed lemon verbena sprigs
1 cup milk
2 cups whipping cream
2/3 cup sugar
2 eggs

Directions:
If you don't have an ice cream maker, click here.

In a saucepan, mix lemon verbena leaves, milk and whipping cream.

Heat mixture over medium low heat just until it starts to bubble.

Remove from heat and cover.

Allow lemon verbena to steep for 30 minutes.

Meanwhile, beat eggs and sugar together until they are light and fluffy.

Reheat the steeped milk mixture over medium heat until it just starts to boil.

Pour about 1/2 cup of the heated milk mixture over the eggs, stir to combine, and then pour back into the saucepan.

Continue to heat over low heat until the mixture thickens and begins to stick to the back of your spoon.

Strain lemon verbena sprigs from the milk - press firmly on the leaves to remove excess liquid.

Allow milk mixture to cool.

Once cool, place in fridge and chill completely (this will take about 3 hours).

Pour into ice cream maker.

Churn about 25-30 minutes or according to manufacturer's instructions.

Enjoy by itself or with fresh berries!



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