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Lemon Verbena Ice Cream

 
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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

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

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

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 34266% of calories 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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