Lemon Verbena Ice Cream
Lemon Verbena Ice Cream recipe
Yield
8 servingsPrep
5 minCook
0 minReady
2 1/6 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
heavy whipping cream
|
|
| 1 | cup |
milk
whole |
|
| ½ | cup |
sugar
divided |
|
| ¼ | cup |
lemon verbena
fresh, leaves |
* |
| 7 | large |
egg yolks
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
heavy whipping cream
|
|
| 237 | ml |
milk
whole |
|
| 118 | ml |
sugar
divided |
|
| 59 | ml |
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.
