Lemon Verbena Ice Cream from a French Country Herb Garden
Transport your taste buds to a serene French countryside with this Lemon Verbena Ice Cream recipe, a delightful blend of creamy decadence and herbaceous charm. Infused with the bright, citrusy notes of fresh lemon verbena leaves, this homemade ice cream offers a sophisticated twist on a classic dessert. The silky custard base, made with whole milk, heavy cream, and egg yolks, is gently steeped to capture the vibrant essence of the herb garden, creating a dessert that's both refreshing and indulgent. Perfect for warm summer evenings or as an elegant finale to a garden party, this French-inspired treat is best served in bowls or cones for a truly enchanting experience. Make this recipe your go-to for an artisanal dessert with a hint of rustic elegance! Keywords: lemon verbena ice cream, French dessert, herb-infused ice cream, homemade custard ice cream, French countryside recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Fresh lemon verbena leaves
- 0.75 cup Granulated sugar
- 4 Large egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the whole milk, heavy cream, and lemon verbena leaves. Heat the mixture over medium heat until it’s steaming but not boiling, around 5 minutes. Remove from heat, cover, and let the lemon verbena steep for 30 minutes to infuse its flavor.
After steeping, strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the leaves to extract as much liquid as possible. Discard the leaves.
In the same saucepan, whisk together the granulated sugar, egg yolks, and salt until pale and smooth.
Gradually pour the strained milk and cream mixture into the egg yolk mixture, whisking constantly to combine.
Return the saucepan to medium-low heat. Cook the custard, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon. This should take about 8–10 minutes. Do not let the mixture come to a boil.
Remove the custard from the heat and stir in the vanilla extract. Pour the custard through a fine sieve into a clean bowl to remove any curdled bits.
Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill thoroughly.
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 2 hours to firm up before serving.
Serve scoops of the lemon verbena ice cream in bowls or cones and enjoy a taste of French countryside elegance.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1035 mg | 345% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 174.6 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 701 mg | 54% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 841 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
