LEMON VERBENA ICE CREAM FROM A FRENCH COUNTRY HERB GARDEN
I grow many old fashioned and unusual herbs in my garden in France, and although many people know Lemon Balm, Lemon Verbena is not so well known, which is such a shame! For me the flavour is MUCH more lemony and intense than Lemon Balm - think lemon sherbet, and you have a good idea of what to expect! The plant has graceful pointed leaves that are a gorgeous pale green in colour. Just scrunching a leaf in your hand to release the aromas can help fatigue or a headache. This is an ice cream I came up with to refresh and revive even the most jaded of palates - refreshing and with an amazing lemony zing! You should be able to source Lemon Verbena at any good Farmer's Markets - alternatively, make friends with someone who grows it! (Prep time includes the time to infuse the leaves to extract the flavour.)
Provided by French Tart
Categories Frozen Desserts
Time 2h30m
Yield 1 Litre, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, warm the lemon verbena leaves with all of the milk, 100ml of the cream and the sugar Press the leaves with the back of a wooden spoon to help the flavours release. Once warm, remove from heat, cover, and let steep for one to two hours.
- To make the ice cream custard, pour the remaining cream into a large bowl set in a larger bowl of ice water, and put a sieve on top.
- Use a strainer or slotted spoon to skim the lemon verbena from the milk and squeeze the leaves to extract as much liquid as possible back into the saucepan, then discard them. Reheat the lemon verbena infusion then whisk the eggs together and slowing pour in the warm infusion, whisking constantly.
- Scrape the warmed egg yolks back into the saucepan and cook, stirring continuously with a heatproof spatula, until the custard leaves a clear path on the spatula when you drag your finger across it.
- Immediately strain the custard into the bowl of cool cream and stir well until cool.
- Chill thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions. Serve with fresh leaves for garnish and a little lemon syrup drizzled over for a flavour explosion!
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APU VAI Sutra
[email protected]This recipe sounds too complicated for me.
David Poe
[email protected]I'm not sure about the lemon verbena, but I'm willing to try it.
Your Dad
[email protected]This looks like a delicious and easy-to-make recipe.
Explore West Nepal
[email protected]I can't wait to try this recipe!
Tanzeem Jutt
[email protected]This ice cream is perfect for a hot summer day!
Saadi Ahmad0453
[email protected]I love the idea of using lemon verbena in ice cream! It's such a unique and refreshing flavor.
freddrick ngaira
[email protected]This ice cream is a bit tart for my taste, but I still enjoyed it. I think it would be great served with a sweet dessert.
SHOBUJ GAMING
[email protected]I followed the recipe exactly and the ice cream came out delicious! The lemon verbena flavor is subtle but it really shines through. I will definitely be making this again.
Hosain Fahad
[email protected]This ice cream is so easy to make and it turned out perfectly! I love the simplicity of the recipe and the fact that it uses fresh ingredients.
Koshika Priyanka
[email protected]I'm not usually a fan of lemon desserts, but this ice cream changed my mind! The lemon flavor is perfectly balanced with the sweetness of the cream, and the texture is amazing. I highly recommend this recipe.
fatma hussein
[email protected]I made this ice cream for a dinner party and it was a huge hit! Everyone loved the flavor and texture, and they all asked for the recipe. I will definitely be making this again.
demilade adegoke
[email protected]This lemon verbena ice cream is a delightful summer treat! The flavor is so refreshing and unique, and the texture is smooth and creamy. I love the addition of the lemon zest, which gives the ice cream a nice citrusy kick.