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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


  • 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


  • 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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