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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 that you can use for hot water infusions or flavouring dishes. The plant is believed to provide several health benefits including reduced muscle inflammation and give a boost to the 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.

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.
Prep Time 1 hr
Total Time 1 hr
Course Dessert
Cuisine French, Provencal
Servings 20 people

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 10 minutes.
    Verbena Ice Cream Recipe
  • Whip egg yolks and sugar until it becomes white, add the hot milk (strain to remove the verbena from milk)
    Verbena Ice Cream
  • 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.
    Verbena Ice Cream
  • Verbena Ice Cream
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Let’s Eat the World - Cook’n With Class Experiences

Let’s Eat the World - Cook’n With Class Experiences

Cook’n With Class has been in operation since 2007 in Paris offering French cooking classes (in English), to visiting tourists and locals interested in learning about the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

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