Herb'n Bloom Favorites
Something special
Home PageGarden MakeoverGarden ResultsUtah Native PlantsHerb'n Bloom Favorites
A Tasty Favorite











Lemon Verbena Ice Cream
1. In saucepan over medium heat bring 1cup milk just to a simmer. Gently crush 1 cup fresh lemon verbena leaves in a bowl and add the hot milk. Cover and steep until milk is cool.
2. Strain the milk through a sieve into the saucepan, pressing hard on the leaves to extract all flavor, add 13/4 cups heavy cream, 3/4 cup sugar, 1/8 tsp. salt. Bring to boil, stir once,  remove pan from heat.

3. In a bowl whisk 5 egg yolks, add half the hot cream mixture, whisking; pour egg mixture back into remaining hot liquid. Cook over medium heat, stirring until mixture coats the back of a spoon. Do not let it boil. Stir in 1/4 cup lemon juice and 1/4 cup chopped candied lemon zest.
4. Transfer mixture to a bowl. Cover with plastic and chill until cold.
5. Transfer to and freeze in an ice cream maker.
Yields about 1 quart.
Copyright 2006 Herb n' Bloom. All rights reserved.