Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Hands-on Time
13 Mins
Total Time
1 Hour 13 Mins
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."

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

Ratings & Reviews

tsprincess's Review

June 04, 2014
delicious. I was most excited to use my Lemon Verbena from my garden. I used a few extra leaves as garnish and served it with shortbread and berries

Tinkerbell0914's Review

July 22, 2013

haymaym's Review

June 12, 2013