Lemon Verbena Ice Cream

Name: Lemon Verbena Ice Cream
Prep time: 1 h 13 min
Cook time: 1 h 13 min
Total time: 1 h 13 min
Yield: 8
Cuisine: Global
Ingredients: 3 larges egg yolks; 355 milliliters half-and-half; 177 milliliters lemon verbena leaves; 118 milliliters sugar; 591 milliliters whole milk

Lemon Verbenan Ice Cream might be just the dessert you are searching for. This recipe makes 8 servings with 181 calories, 5g of protein, and 10g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up egg yolks, half-and-half, milk, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 13 minutes.

Instructions

Combine milk, half-and-half, lemon verbena, and sugar in a medium, heavy saucepan over medium-high heat.

Ingredients you will need

Lemon

Sugar

Milk

Equipment you will use

Sauce Pan

Heat milk mixture to 180 or until tiny bubbles form around edge of pan (do not boil).

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Milk

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Frying Pan

Remove from heat; let stand 2 minutes. Strain through fine sieve over bowl; discard solids.

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Sieve

Bowl

Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk mixture to yolks, stirring constantly with a whisk.

Ingredients you will need

Egg Yolk

Milk

Equipment you will use

Whisk

Bowl

Pour yolk mixture and remaining milk mixture into pan. Cook custard over medium heat 5 minutes or until thermometer registers 160, stirring constantly.

Ingredients you will need

Custard