Also known as Aloysia triphylla, Lemon Verbena has similar uses to mint and orange flowers, and it is commonly used in many different culinary dishes. In cooking, it can add a distinct lemony flavor to chicken and fish, vegetable marinades and salad dressings, as well as a lemony flavor to refreshing teas and sorbets.
Try and enjoy this delicious Lavender and Lemon Verbena Ice Cream.
- 2 cups heavy cream, divided
- 2 cups whole milk
- 2 1/2 Tbsp dried lavender buds
- 1/2 cup lemon verbena
- 1/2 cup sugar
- Pinch of salt
- 5 large egg yolks
- lemon zest
- The night before, put your ice cream freezer bowl in the freezer.
- Combine 1 cup heavy cream with the milk, lavender, lemon verbena, sugar, and salt in a medium saucepan. Keep the remaining 1 cup heavy cream in the fridge until you're ready to use it.
- Simmer the ingredients over medium-low heat until the edges start to bubble, but do not let the mixture boil. Let the herb steep for 15 to 20 minutes on the lowest heat setting until the milk and cream are well infused.
- While you wait, pour 1 cup cold heavy cream into a bowl and fit a fine mesh sieve over it.
- Remove the milk mixture from heat and strain it into the bowl of heavy cream. Stir well.
- In a separate bowl, whisk the egg yolks.
- Temper your yolks by adding a little bit of milk mixture at a time and whisking it into the yolks. The resulting custard should be smooth and well blended.
- Pour the custard into your saucepan and stir constantly over low heat until it becomes thick enough to coat the back of a spoon.
- Transfer the custard to a bowl and bring it to room temperature. Cover and refrigerate for one to two hours, or overnight.
- Once the custard is very cold, churn it in your ice cream maker following the manufacturer's instructions. After 15 to 20 minutes, your ice cream is ready to eat!