Lemon Verbena Ice Cream
Since Im in the people-pleasing mode, although I squirreled away a bunch of lemon verbena from my friends shrub, you can probably find some if you ask friends, or at your local farmers market or well-stocked grocers. You could equal parts fresh mint instead.
Since Im in the people-pleasing mode, although I squirreled away a bunch of lemon verbena from my friends shrub, you can probably find some if you ask friends, or at your local farmers market or well-stocked grocers. You could equal parts fresh mint instead.
- Carbohydrate 87.8832 g
- Cholesterol 30208.32 mg
- Fat 649.6992 g
- Fiber 0 g
- Protein 388.2528 g
- Saturated Fat 233.80848 g
- Serving Size 1 1 quart (1L) (2448g)
- Sodium 1330.072 mg
- Sugar 87.8832 g
- Trans Fat 25.63056 g
- Calories 7760 calories
Step-by-step
- In a medium saucepan, warm the lemon verbena leaves with the milk, 1/2 cup (125ml) of the cream, the sugar, and a pinch of salt.
- Once warm, remove from heat, cover, and let steep for one hour.
- To make the ice cream custard, pour the remaining cream into a large bowl set in a larger bowl of ice water, and put a mesh strainer on top.
- Use a strainer or slotted spoon to skim the lemon verbena from the cream & milk mixture and squeeze the leaves to extract as much liquid as possible back into the saucepan, then discard them. Rewarm the lemon verbena-infused cream & milk, then
- In a separate bowl, whisk the eggs together in a small bowl and slowly pour in the warm infusion, whisking constantly.
- Scrape the warmed egg yolks back into the saucepan and cook, stirring continuously with a heatproof spatula, until the custard leaves a trail on the spatula when you drag your finger across it. (If using a thermometer, it should read about 175°F, or 79°C.)
- Immediately strain the custard into the bowl of cream. Stir until cool.
- Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions. When done, crumble a dried verbena leaf in the ice cream, or finely-chop a fresh leaf and stir that in.
A Burst of Sunshine: My Lemon Verbena Ice Cream Adventure
The kitchen has always been my sanctuary, a place where I can escape the daily grind and lose myself in the rhythmic dance of whisking, chopping, and stirring. Today's culinary journey took me on a fragrant adventure, thanks to a generous gift from a friend – a bountiful supply of lemon verbena from her flourishing shrub. This wasn't just any ingredient; it was a promise of sunshine captured in leaves, a vibrant aroma that filled my kitchen with a sense of summer warmth. I knew instantly that I had to turn these precious leaves into something truly special: a delicate, refreshing lemon verbena ice cream.
My friends often tease me about my tendency to hoard herbs and spices, but honestly, I can never have too many. That little stash of lemon verbena was a perfect example. It's a remarkable herb, often overlooked, yet capable of transforming ordinary desserts into something extraordinary. The subtle citrus notes, with hints of lemony sweetness, lend a unique character to this ice cream, far surpassing the simple sweetness of vanilla or chocolate. The process of making it was meditative, a slow, deliberate unfolding of flavors and textures, a mindful counterpoint to the fast-paced world outside my kitchen window.
I started by gently warming the lemon verbena leaves with milk and cream, infusing the mixture with their heavenly scent. This initial step was like brewing a fragrant tea, each whiff promising the delightful treat that lay ahead. The slow infusion allowed the delicate essence of the lemon verbena to meld seamlessly with the creamy base, creating a harmonious balance of flavors. The careful straining of the mixture, ensuring not a single leaf escaped, was a testament to my commitment to achieving the perfect texture. The ensuing steps, from whisking the egg yolks to the careful cooking of the custard, were all about precision and patience; each action contributing to the final masterpiece.
The ice cream maker hummed softly, its rhythmic churning a gentle lullaby as the mixture transformed from a smooth custard into a light and airy confection. The anticipation was almost unbearable. That final spoonful, the first taste of my homemade lemon verbena ice cream, was a revelation. The subtle citrus notes danced on my tongue, the creamy texture melting into pure bliss. It wasn't just ice cream; it was a taste of summer, a burst of sunshine captured in a frozen delight. And the best part? Sharing this creation with friends and family, watching their faces light up as they savored each spoonful, made the entire process even more rewarding.
This ice cream isn't just a dessert; it's an experience. It's a testament to the simple joys of cooking, to the power of fresh, seasonal ingredients, and to the magic that happens when you combine a little creativity, a lot of love, and a dash of patience. It's a reminder that even the simplest ingredients, when treated with care and respect, can produce something truly extraordinary. And that's why, for me, the kitchen remains my sanctuary, a place where the ordinary transforms into the extraordinary, one delicious spoonful at a time.
So, if you have the opportunity to source some fresh lemon verbena, don't hesitate. Take a chance on this simple recipe. You might just discover your new favorite summer treat. The experience, from the fragrant infusion to the final delightful taste, is an adventure in itself, a journey worth embarking on. The resulting ice cream isn’t just a dessert; it’s a memory waiting to be made.
