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."

Vanessa Pruett; Inspired by Karen Hatfield
Inspired by Karen Hatfield
Recipe by Cooking Light June 2012


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

Recipe Summary

13 mins
1 hr 13 mins
Serves 8 (serving size: 1/2 cup)


Ingredient Checklist


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.

  • 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.


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.