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.

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

In the same saucepan, whisk together the granulated sugar, egg yolks, and salt until pale and smooth.

Step 4

Gradually pour the strained milk and cream mixture into the egg yolk mixture, whisking constantly to combine.

Step 5

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.

Step 6

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.

Step 7

Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill thoroughly.

Step 8

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.

Step 9

Serve scoops of the lemon verbena ice cream in bowls or cones and enjoy a taste of French countryside elegance.

Nutrition Facts

Serving size	(1189.8g)

Amount per serving	% Daily Value*
Calories	1905.9

Total Fat 113.9g	0%
Saturated Fat 63.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1034.6mg	0%
Sodium 889.4mg	0%
Total Carbohydrate 176.5g	0%
Dietary Fiber 0.2g	0%
Total Sugars 174.6g
Protein 27.0g	0%

Vitamin D 286.7IU	0%
Calcium 700.7mg	0%
Iron 2.1mg	0%
Potassium 840.8mg	0%

*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.

Source of Calories

Fat: 55.7%

Protein: 5.9%

Carbs: 38.4%