Lemon Verbena Ice Cream

Lemon Verbena Ice Cream Recipe
Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
"I remember discovering lemon verbena one summer at the greenmarket in New York," says Chef Hatfield. "The smell is intoxicating, and it stays with you forever."


Serves 8 (serving size: 1/2 cup)
Total time: 1 Hour, 13 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 13 Minutes
Total: 1 Hour, 13 Minutes

Nutritional Information

Calories 174
Fat 9.4 g
Satfat 5.3 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 4.8 g
Carbohydrate 18.3 g
Fiber 0.0 g
Cholesterol 103 mg
Iron 0.3 mg
Sodium 52 mg
Calcium 144 mg


2 1/2 cups whole milk
1 1/2 cups half-and-half
3/4 cup lemon verbena leaves
1/2 cup sugar
3 large egg yolks


1. Combine milk, half-and-half, lemon verbena, and sugar in a medium, heavy saucepan over medium-high heat. Heat milk mixture to 180° or until tiny bubbles form around edge of pan (do not boil). Remove from heat; let stand 2 minutes. Strain through fine sieve over bowl; discard solids.

2. 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. Pour yolk mixture and remaining milk mixture into pan. Cook custard over medium heat 5 minutes or until thermometer registers 160°, stirring constantly. Remove from heat; cool to room temperature.

3. Pour custard into freezer can of an electric ice-cream freezer; freeze according to manufacturer's instructions.

Vanessa Pruett,

Inspired by Karen Hatfield,

Hatfield's, Los Angeles,

Cooking Light

June 2012
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