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Lemon Verbena Ice Cream

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Hands-on time 13 mins
Total time 1 hr, 13 mins
Yield Serves 8 (serving size: 1/2 cup)
"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."


  • 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

Nutrition 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

How to Make It

  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.

Hatfield's, Los Angeles