Lemony Sweet Verbena Ice Cream to Beat the Summer Heat
Verbena has a lovely lemony flavour, the flowering plant is pretty enough, but it is the leaves you can use for hot water infusions or flavouring dishes. The plant is believed to provide several health benefits, including reduced muscle inflammation and boost immune system. Personally, I love a thé verveine (verbena tea) after dinner in the colder months. Or, in the heat of summer, enjoy this cool verbena ice cream.
Lemony Sweet Verbena Ice Cream
It's not hard to make ice cream, and even easier with an ice cream maker. This version made with fresh verbena is a lovely tangy summer treat.
Ingredients
- 3/4 litres (2 quarts) whole milk
- 1/4 litres (2 cups) Whipping cream
- 8 Egg Yolks
- 250 g (8oz) Sugar
- 50 g Fresh Verbena a handful of leaves
Instructions
- Bring milk to a boil, remove from stove and add the verbena and cover with a lid. Let infuse for 10 minutes.
- Whip egg yolks and sugar until it becomes white, add the hot milk (strain to remove the verbena from milk)
- Put back on the stove and cook slowly, with a wooden spoon, don’t stop stirring. Scratch the bottom to judge the texture, remove in a pan from the stove as soon as it gets thicker, and before it boils
- Add the cream, mix well and let the mixture cool down completely.
- Use an ice cream maker to create a really smooth mixture.
Tried this recipe?Let us know how it was!
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Posts
No Comment