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) milk, whole
- 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!