Lemon Verbena Ice Cream

2 1/6 hours Prep: 5 minutes Cook: 0 minutes

342 calories per serving view nutrition facts

happyzhangbo

5 servings suggest servings

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Ingredients

1	cup	heavy whipping cream
1	cup	milk	whole
1/2	cup	sugar	divided
1/4	cup	lemon verbena	fresh, leaves
7	large	egg yolks

Directions

Bring cream, milk, 1/4 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 1/4 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.

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Nutrition Facts

Serving Size 140g

Amount per Serving

Calories 342 66% of calories from fat

	% Daily Value*
Total Fat 25.0g	38%
Saturated Fat 14.0g	69%
Trans Fat 0.0g
Cholesterol 363mg	121%
Sodium 50mg	2%
Total Carbohydrate 24.0g	8%
Dietary Fiber 0.0g	0%
Sugars 23.0g
Protein 6.0g	13%

Vitamin A	23%		Vitamin C	1%
Calcium	12%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I tried this because I hac not hac scalloped potatoes for awhile. after making it I was disappointed becase of the way it looked. (not like Moms) It looked dry and not natural at all. I took some to work the next day and was completely surprised at the taste alone. Friends tasted it also and loved it so mauch they wanted the recipe. I still can't explain how much I did like this after it set over night.

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