Lemon verbena ice cream

Recipe from: 2/17/1999 12:00:00 AM
Ingredients 5
Servings 6
Time

Ingredients

  • 250
    ml
    milk
  • 20
    fresh lemon verbena leaves
  • 4
    extra-large egg yolks
  • 125
    g
    sugar
  • 500
    ml
    cream
 

Method

 
Heat milk and lemon verbena leaves in a saucepan over moderate heat for 6 to 8 minutes. Remove from stove and infuse until lemon verbena fragrance has scented mixture, then strain. Whisk eggs and sugar, add strained milk. Place in a heavy-based saucepan and stir over low heat until custard coats back of a wooden spoon. Cool, then chill. Whisk cream until stiff. Fold into chilled custard, pour into a bowl and freeze. Remove from freezer 15 minutes before serving to soften.
 

Read more on: dairy
 

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