Lemon Verbena Ice Cream

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."

Yield: Serves 8 (serving size: 1/2 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 13 Minutes
Total: 1 Hour, 13 Minutes

Nutritional Information

Amount per serving
  • Calories: 174
  • Fat: 9.4g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.8g
  • Carbohydrate: 18.3g
  • Fiber: 0.0g
  • Cholesterol: 103mg
  • Iron: 0.3mg
  • Sodium: 52mg
  • Calcium: 144mg

Ingredients

  • 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

Preparation

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