Lemon Verbena Ice Cream

Name: Lemon Verbena Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 45
Cuisine: Global
Ingredients: 4 larges egg yolks; 473 milliliters lemon verbena leaves; 237 milliliters sugar; 473 milliliters whipping cream; 473 milliliters whole milk

You can never have too many dessert recipes, so give Lemon Verbenan Ice Cream a try. One portion of this dish contains approximately 1g of protein, 5g of fat, and a total of 68 calories. This gluten free and vegetarian recipe serves 45. It is perfect for Summer. If you have milk, lemon verbena leaves, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat cream and milk together in a 4 qt. pot. When liquid boils, remove from heat, add verbena leaves, and cover. Steep about 2 hours to develop flavors.

Ingredients you will need

Cream

Milk

Equipment you will use

Pot

Strain liquid and return to pot; discard leaves.

Equipment you will use

Pot

Heat liquid over high heat until it reaches a simmer.

Whisk together yolks and sugar just as liquid reaches a simmer. Working in 1/2 cup increments, add hot liquid to yolk and sugar mixture until mixture is warm and the consistency of milk.

Ingredients you will need

Sugar