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Hands-on Time
13 Mins
Total Time
1 Hour 13 Mins
Yield
Serves 8 (serving size: 1/2 cup)
Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

How to Make It

Step 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.

Step 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.

Step 3

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

Hatfield's, Los Angeles

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