Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"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."

Recipe by Cooking Light June 2012

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Credit: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Recipe Summary test

hands-on:
13 mins
total:
1 hr 13 mins
Yield:
Serves 8 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Source

Hatfield's, Los Angeles

Nutrition Facts

174 calories; fat 9.4g; saturated fat 5.3g; mono fat 1.4g; poly fat 0.4g; protein 4.8g; carbohydrates 18.3g; cholesterol 103mg; iron 0.3mg; sodium 52mg; calcium 144mg.
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