Ingredients
- 1 quart whole milk
- ¾ cup plus 10 tablespoons sugar, more if needed
- 1 to 2 cups fresh lemon verbena leaves
- ½ cup egg whites (about 8 eggs)
- 2 cups fresh strawberries, halved
- 2 tablespoons fresh lemon juice
- 2 cups fresh strawberries, quartered, more for garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
479 calories; 8 grams fat; 4 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 94 grams carbohydrates; 3 grams dietary fiber; 87 grams sugars; 12 grams protein; 24 milligrams cholesterol; 158 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- Prepare the ice milk: heat milk and 3/4 cup sugar in a heavy pan until bubbles form around the milk edges, then remove from heat. Crush lemon verbena leaves in your fists. Add to milk; steep 5 minutes. Taste the mixture; add more leaves if desired. Strain and chill.
- Whip the egg whites to soft peaks, slowly add 2 tablespoons sugar and continue to whip until peaks are shiny. Whisk the egg whites into the milk mixture and pour into an ice cream machine. Freeze according to the manufacturer’s instructions.
- Make the granita: in a pan, bring 3/4 cup water and 6 tablespoons sugar to a boil. Remove from heat and cool. Purée halved berries in a food processor; strain.
- In a bowl, mix together strawberries, sugar syrup and lemon juice. Taste and add more sugar or lemon juice if needed. Pour into a wide shallow container, and place in the freezer for an hour. Remove the granita and scrape the ice with a fork. Repeat every hour six times, until granita is fluffy and icy.
- To serve, toss quartered strawberries with the remaining 2 tablespoons sugar. Let sit 5 minutes. Scoop lemon verbena ice milk into chilled dessert bowls, and sprinkle the strawberry granita over the top. Garnish with fresh strawberry slices.
7 hours 40 minutes
Dining and Cooking