Lemon Verbena Ice Cream
Silky Lemon Verbena Ice Cream with Creamy Citrus Notes and Floral Elegance
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
6–8 fresh lemon verbena leaves
5 large egg yolks
1/4 teaspoon sea salt
Optional: lemon zest or a splash of lemon juice for brightness
Directions:
In a saucepan, combine cream, milk, sugar, and lemon verbena leaves. Heat gently over medium heat, stirring until sugar dissolves. Bring just to a simmer, then remove from heat.
Cover and let the lemon verbena steep in the warm mixture for 30–45 minutes.
In a mixing bowl, whisk egg yolks. Slowly pour a little of the warm cream mixture into the yolks, whisking constantly to temper.
Gradually whisk the tempered yolks into the rest of the cream in the saucepan.
Return the pan to low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (170–175°F / 77–80°C). Do not boil.
Remove from heat, strain to discard leaves (and any cooked egg bits), and stir in salt and optional lemon zest or juice.
Cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Churn in an ice cream maker according to manufacturer instructions. Freeze until firm.
Prep Time: 15 minutes | Chilling Time: 4+ hours | Churn Time: 25 minutes | Total Time: 5 hours
Kcal: 310 kcal | Servings: 6 servings
#lemonverbenadessert #herbalicecream #floralicecream #homemadeicecream #summerdesserts #icecreamfromscratch #custardicecream #lemonherb #gourmeticecream #creamyherbalflavors #elegantdessert #naturalingredients #icecreamseason #flavorinfusion #icecreamrecipe #herbaceousdessert #slowdessert #verbenacream #churnedicecream #icecreamartistry
Floral, creamy, and beautifully balanced This Lemon Verbena Ice Cream is sunshine in a scoop!
Silky Lemon Verbena Ice Cream with Creamy Citrus Notes and Floral Elegance
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
6–8 fresh lemon verbena leaves
5 large egg yolks
1/4 teaspoon sea salt
Optional: lemon zest or a splash of lemon juice for brightness
Directions:
In a saucepan, combine cream, milk, sugar, and lemon verbena leaves. Heat gently over medium heat, stirring until sugar dissolves. Bring just to a simmer, then remove from heat.
Cover and let the lemon verbena steep in the warm mixture for 30–45 minutes.
In a mixing bowl, whisk egg yolks. Slowly pour a little of the warm cream mixture into the yolks, whisking constantly to temper.
Gradually whisk the tempered yolks into the rest of the cream in the saucepan.
Return the pan to low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (170–175°F / 77–80°C). Do not boil.
Remove from heat, strain to discard leaves (and any cooked egg bits), and stir in salt and optional lemon zest or juice.
Cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Churn in an ice cream maker according to manufacturer instructions. Freeze until firm.
Prep Time: 15 minutes | Chilling Time: 4+ hours | Churn Time: 25 minutes | Total Time: 5 hours
Kcal: 310 kcal | Servings: 6 servings
#lemonverbenadessert #herbalicecream #floralicecream #homemadeicecream #summerdesserts #icecreamfromscratch #custardicecream #lemonherb #gourmeticecream #creamyherbalflavors #elegantdessert #naturalingredients #icecreamseason #flavorinfusion #icecreamrecipe #herbaceousdessert #slowdessert #verbenacream #churnedicecream #icecreamartistry
Floral, creamy, and beautifully balanced This Lemon Verbena Ice Cream is sunshine in a scoop!
Lemon Verbena Ice Cream
Silky Lemon Verbena Ice Cream with Creamy Citrus Notes and Floral Elegance
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
6–8 fresh lemon verbena leaves
5 large egg yolks
1/4 teaspoon sea salt
Optional: lemon zest or a splash of lemon juice for brightness
Directions:
In a saucepan, combine cream, milk, sugar, and lemon verbena leaves. Heat gently over medium heat, stirring until sugar dissolves. Bring just to a simmer, then remove from heat.
Cover and let the lemon verbena steep in the warm mixture for 30–45 minutes.
In a mixing bowl, whisk egg yolks. Slowly pour a little of the warm cream mixture into the yolks, whisking constantly to temper.
Gradually whisk the tempered yolks into the rest of the cream in the saucepan.
Return the pan to low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (170–175°F / 77–80°C). Do not boil.
Remove from heat, strain to discard leaves (and any cooked egg bits), and stir in salt and optional lemon zest or juice.
Cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Churn in an ice cream maker according to manufacturer instructions. Freeze until firm.
Prep Time: 15 minutes | Chilling Time: 4+ hours | Churn Time: 25 minutes | Total Time: 5 hours
Kcal: 310 kcal | Servings: 6 servings
#lemonverbenadessert #herbalicecream #floralicecream #homemadeicecream #summerdesserts #icecreamfromscratch #custardicecream #lemonherb #gourmeticecream #creamyherbalflavors #elegantdessert #naturalingredients #icecreamseason #flavorinfusion #icecreamrecipe #herbaceousdessert #slowdessert #verbenacream #churnedicecream #icecreamartistry
Floral, creamy, and beautifully balanced This Lemon Verbena Ice Cream is sunshine in a scoop!
