INGREDIENTS
Lemon Verbena Ice Cream
- 500 ml (18fl oz / 2 cups) Whole milk
- 15 g (0.5oz / bit more than a cup) Verbena leaves reserve 6 leaves for decor
- 5 egg yolks organic
- 115 g (4oz / ½ cup) Sugar
- 100 ml (3.5fl oz / ⅓ cup) Whipping / heavy cream 30% fat
INSTRUCTIONS
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Bring the milk to a boil in a large saucepan with the verbena leaves (keep 6 leaves aside for decor) then turn off the heat and cover. Leave to infuse for about 30 minutes then filter out the leaves.
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In a large bowl, whisk the egg yolks with the sugar until light and creamy. Mix in a little of the verbena milk, then add the whole lot to the bowl. Transfer back to the saucepan and on a medium heat, whisk continuously until it mousses and forms a light custard. Be careful not to boil, as it could curdle slightly. As soon as the mixture is thickened and coats the back of a spoon, it's ready.
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Pour the lemon verbena mixture back into the bowl, add the cream, and set aside to cool. (Alternatively, pour it into the ice cream bowl and use the cooling - only mode to cool it.)
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Pour the mixture into the ice cream bowl, select the ice cream mode, and mix with an ice cream maker. After the mode ends, transfer it to the freezer for a few hours for optimal texture.
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