Lemon verbena ice cream

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Added Mar 2nd, 09 by Mary Galvin


  • Categories: Frozen Desserts
  • Servings: 8 change
  • Calories per serving: 206
  • Prep Time: 120 mins
  • Cook Time: 10 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 20610%
Fat 16g25%
Cholesterol 227mg76%
Sodium 36mg 2%
Carbohydrates 13g10%

More facts>>

FoodConnect Nutritionals

Ingredients

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(
    [0] => Array
        (
            [2d953c77-fe71-c314-b14d-922413fa99d6] => Array
                (
                    [title] => cream, whipping, heavy
                    [ingredientid] => 10928
                    [ingredientuuid] => 2d953c77-fe71-c314-b14d-922413fa99d6
                    [quantity] => 1.00
                    [measure] => cup
                    [title_custom] => heavy whipping cream
                    [componentid] => 0
                    [method] => 
                )

            [a9a61793-6448-c624-8176-b4dab144cd88] => Array
                (
                    [title] => milk, whole, w/add vit d, lactose free
                    [ingredientid] => 21570
                    [ingredientuuid] => a9a61793-6448-c624-8176-b4dab144cd88
                    [quantity] => 1.00
                    [measure] => cup
                    [title_custom] => whole milk
                    [componentid] => 0
                    [method] => 
                )

            [1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
                (
                    [title] => sugar
                    [ingredientid] => 32175
                    [ingredientuuid] => 1da53642-0672-b6d4-d56a-2b9e7d9dd673
                    [quantity] => 0.50
                    [measure] => cup
                    [title_custom] => sugar,
                    [componentid] => 0
                    [method] => divided
                )

            [078a2f67-e8b0-33c4-599e-b4cf86a9c45b] => Array
                (
                    [title] => herb, peppermint, fresh, leaves
                    [ingredientid] => 17993
                    [ingredientuuid] => 078a2f67-e8b0-33c4-599e-b4cf86a9c45b
                    [quantity] => 0.25
                    [measure] => cup
                    [title_custom] => fresh lemon verbena leaves
                    [componentid] => 0
                    [method] => 
                )

            [0d908428-bf53-1e54-59f6-d01784e216fe] => Array
                (
                    [title] => egg yolks, raw, lrg
                    [ingredientid] => 14334
                    [ingredientuuid] => 0d908428-bf53-1e54-59f6-d01784e216fe
                    [quantity] => 7.00
                    [measure] => each
                    [title_custom] => large egg yolks
                    [componentid] => 0
                    [method] => 
                )

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)

  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 1/2 cup sugar, divided
  • 1/4 cup fresh lemon verbena leaves
  • 7 large egg yolks

Recipe Method

1. Bring cream, milk, 1/4 cup sugar, and lemon verbena just to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cover and let steep 2 hours.

2. Whisk yolks and 1/4 cup sugar in medium bowl. Return cream mixture to boil.

3. Strain hot cream mixture; gradually whisk into yolk mixture. Return custard to same saucepan.

4. Stir over medium-low heat until custard is thick enough to leave path on spoon when finger is drawn across and thermometer registers 180 degrees Fahrenheit, 3 to 4 minutes (do not boil).

5. Immediately transfer custard to medium bowl. Chill until cold, at least 2 hours.

6. Process custard in ice cream maker according to manufacturer’s instructions.

7. Transfer to bowl. Cover; freeze up to 3 days.

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