Lemon Verbena Ice Cream
Lemon Verbena Ice Cream recipe
heavy whipping cream
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.