Lemon verbena yoghurt ice cream


Ingredients 5
Servings 8
Time

Ingredients

  • 50
    g
    lemon verbena sprigs
  • 125
    ml
    dry white wine or grape juice
  • 200
    g
    sugar
  • 60
    ml
    lemon juice
  • 400
    ml
    each natural yoghurt and cream
 

Method

 
Process lemon verbena leaves only with wine and leave to macerate for an hour or so. Strain into a small saucepan, add sugar and heat slowly until sugar has dissolved. Bring to boil and boil for 2 minutes. Remove from stove and cool. Stir in lemon juice and yoghurt and refrigerate. Whip cream until stiff and fold into lemon and yoghurt mixture. Freeze until firm, beating once when half frozen to break up ice crystals.
 

 

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