Ingredients Jump to Instructions ↓

  1. Lemon Verbena Ice Cream

  2. About 1 quart (1l)

  3. Since I'm in the people-pleasing mode, although I squirreled away a bunch of lemon verbena from my friend's shrub, you can probably find some if you ask friends, or at your local farmer's market or well-stocked grocers. You could equal parts fresh mint instead.

  4. 1 1/2 cups (10g) loosely-packed fresh lemon verbena leaves, rinsed & dried

  5. 1 1/2 cups (375ml) whole milk

  6. 1 1/2 cups (375ml) heavy cream

  7. 3/4 cup (150g) sugar

  8. pinch of salt

  9. 6 large egg yolks

  10. optional: a dried leaf of lemon verbana, to crumble in the just-churned ice cream, or a very-finely chopped fresh leaf


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