Lemon Verbena Ice Cream

Lemon verbena’s seductive floral-citrus scent and taste lend energy and grace to ice cream. In this recipe, you’ll boil and steep fresh verbena leaves in half-and-half and sugar and, with seven egg yolks and heavy cream, turn the mixture into a custard over heat. Then freeze it in your ice cream maker. The best source for the leaves may be a plant of your own, or try your local farmers’ market or nursery.

Ingredients

• ¼ cup fresh lemon verbena leaves, packed
• ¾ cup half-and-half
• ½ cup sugar
• 7 egg yolks
• 1 ¾ cups heavy cream

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    266 calories; 22 grams fat; 13 grams saturated fat; 6 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 0 grams dietary fiber; 15 grams sugars; 2 grams protein; 102 milligrams cholesterol; 30 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings, 1/2 cup each

Preparation

1. In heavy stainless-steel pot, combine lemon verbena leaves, half-and-half and 1/4 cup sugar. Bring to a boil, stirring, and remove immediately from heat. Cover, and let steep for 30 minutes.
2. In stainless-steel bowl, whisk together the egg yolks and remaining sugar. While continuously whisking, strain the half-and-half mixture through a fine-meshed sieve into the egg yolks.
3. Return the mixture to the saucepan. Over medium-low heat, stir continuously with wooden spoon until custard thickens, about 2 minutes.
4. Strain custard into a bowl that is sitting in a larger bowl filled with ice cubes and water. Add heavy cream. Cool and chill. Freeze in an ice-cream maker.

45 minutes