Lemon verbena ice cream

Fairlady
6 servings
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Dairy

By Food24 November 03 2009
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Ingredients (5)

250.00 ml milk
20.00 fresh lemon verbena
4.00 eggs — extra-large, yolks only
125.00 g sugar
500.00 ml cream
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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.



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