Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Lemon Verbena Ice Cream
Philadelphia Style
no eggs / eggless
Lemon verbena ice cream has a herbal lemony taste. Unlike so many commercial ice creams, it tastes fresh, real, and delicious!
Makes 1 1/2 quarts of ice cream.
No ratings yet
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Steep & Chill Time
4
hours
hrs
Total Time
4
hours
hrs
40
minutes
mins
Course
Dessert
Cuisine
American
Servings
10
1/2 cup servings
Ingredients
1x
2x
3x
1
cup
lemon verbena sprigs
packed
1
cup
milk
2
cups
heavy whipping cream
⅔
cup
sugar
Instructions
How to make ice cream without an ice cream maker.
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!
Keyword
easy, homemade ice cream, philadelphia, unusual