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Lemon Verbena Ice Cream

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Lemon Verbena Ice Cream

Lemon Verbena Ice Cream recipe

 

Yield

8 servings

Prep

5 min

Cook

0 min

Ready

2 1/6 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup heavy whipping cream
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1 cup milk
whole
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½ cup sugar
divided
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¼ cup lemon verbena
fresh, leaves
*
7 large egg yolks
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Ingredients

Amount Measure Ingredient Features
237 ml heavy whipping cream
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237 ml milk
whole
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118 ml sugar
divided
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59 ml lemon verbena
fresh, leaves
*
7 large egg yolks
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Directions

Bring cream, milk, ¼ cup sugar, and lemon verbena just to boil in medium saucepan, stirring until sugar dissolves.

Remove from heat; cover and let steep 2 hours.

Whisk yolks and ¼ cup sugar in medium bowl.

Return cream mixture to boil.

Strain hot cream mixture; gradually whisk into yolk mixture.

Return custard to same saucepan.

Stir over medium-low heat until custard is thick enough to leave path on spoon when finger is drawn across and thermometer registers 180°F, 3 to 4 minutes (do not boil).

Immediately transfer custard to medium bowl.

Chill until cold, at least 2 hours.

Process custard in ice cream maker according to manufacturer's instructions. Transfer to bowl.

Cover; freeze up to 3 days.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 34266% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 363mg 121%
Sodium 50mg 2%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 23% Vitamin C 1%
Calcium 12% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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