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Lemon Verbena Ice Cream Recipe
Custard Style
with eggs
Lemon verbena ice cream has a herbal lemony taste. Unlike so many commercial ice creams, it tastes fresh, real, and delicious! Custard style is extra creamy.
Makes 1 1/2 quarts of ice cream.
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Steep & Chill Time
7
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
2
eggs
Instructions
How to make ice cream without an ice cream maker.
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!
Keyword
custard, easy, homemade ice cream, unusual