Lemon Verbena Ice Cream Recipe
This Lemon Verbena ice cream recipe is a unique, but delicious way to find refreshment this summer.
Lemon Verbena
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!
I absolutely love the smell of this herb.
Lemon verbena has the most lemon-y smell of all the lemon scented herbs.
That scent carries over to taste – making it a wonderful herb for creating lemon-y delicacies.
People often substitute this herb in places where they the recipe calls for lemon zest.
It’s great in baking, drinks…and, you guessed it…ice cream!
If you’re looking for ways to use your fresh lemon verbena this summer – I recommend trying it in this easy to make frozen treat.
Harvesting
If you’re harvesting your own lemon verbena sprigs, the best time to do this is after the plant first begins to flower.
At this point, the leaves will have the most flavor.
Because the lemon verbena will continue to flower throughout the season, you will continue to be able to harvest the flavorful leaves throughout the season as well.
Serving Tip
Because of it’s herbal lemon-y flavor, this ice cream is wonderful when served with fresh berries or drizzled with a berry sauce.
You can also add fresh lemon verbena sprigs for garnish.
Unlike so many commercial ice creams, this ice cream tastes fresh, real, and delicious.
Choose from 2 Different Lemon Verbena Ice Cream Recipe
Philadelphia style: eggless, quick and easy: Jump to Recipe
Custard style: with eggs, a little extra creamy: Jump to Recipe
Lemon Verbena Ice Cream
Ingredients
- 1 cup lemon verbena sprigs packed
- 1 cup milk
- 2 cups heavy whipping cream
- ⅔ cup sugar
Instructions
- 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.
- Serve by itself or with berries. Enjoy!
Lemon Verbena Ice Cream Recipe
Ingredients
- 1 cup lemon verbena sprigs packed
- 1 cup milk
- 2 cups heavy whipping cream
- ⅔ cup sugar
- 2 eggs
Instructions
- 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!
This is another delicious herbal ice cream to try.
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