LEMON VERBENA ICE CREAM
Since I'm in the people-pleasing mode, although I squirreled away a bunch of lemon verbena from my friend's shrub, you can probably find some if you ask friends, or at your local farmer's market or well-stocked grocers. You could equal parts fresh mint instead.
Provided by David
Number Of Ingredients 7
Steps:
- 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 175ºF, or 79ºC.)
- 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.
MIXED BERRIES WITH LEMON VERBENA CREAM
Categories Milk/Cream Berry Herb Dessert Quick & Easy High Fiber Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Mix 1/4 cup water, 1/4 cup sugar, and 1 tablespoon lemon verbena in small saucepan. Bring to simmer over medium-high heat, stirring until sugar dissolves. Cover and cool completely. Strain syrup into bowl.
- Mix 2 tablespoons cream, 2 tablespoons sugar, and 2 tablespoons lemon verbena in small saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Cover and let cool 30 minutes. Strain into small bowl; chill.
- Stir in remaining 1 cup chilled cream.
- Whip verbena cream in medium bowl until peaks form. Divide whipped verbena cream among 4 small bowls. Toss berries and verbena syrup in large bowl. Divide berries among 4 plates. Sprinkle with sugar and serve with whipped verbena cream. (Verbena syrup and verbena cream can be made 1 day ahead. Cover and refrigerate.)
LEMON VERBENA ICE CREAM FROM A FRENCH COUNTRY HERB GARDEN
I grow many old fashioned and unusual herbs in my garden in France, and although many people know Lemon Balm, Lemon Verbena is not so well known, which is such a shame! For me the flavour is MUCH more lemony and intense than Lemon Balm - think lemon sherbet, and you have a good idea of what to expect! The plant has graceful pointed leaves that are a gorgeous pale green in colour. Just scrunching a leaf in your hand to release the aromas can help fatigue or a headache. This is an ice cream I came up with to refresh and revive even the most jaded of palates - refreshing and with an amazing lemony zing! You should be able to source Lemon Verbena at any good Farmer's Markets - alternatively, make friends with someone who grows it! (Prep time includes the time to infuse the leaves to extract the flavour.)
Provided by French Tart
Categories Frozen Desserts
Time 2h30m
Yield 1 Litre, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, warm the lemon verbena leaves with all of the milk, 100ml of the cream and the sugar Press the leaves with the back of a wooden spoon to help the flavours release. Once warm, remove from heat, cover, and let steep for one to two hours.
- 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 sieve on top.
- Use a strainer or slotted spoon to skim the lemon verbena from the milk and squeeze the leaves to extract as much liquid as possible back into the saucepan, then discard them. Reheat the lemon verbena infusion then whisk the eggs together and slowing 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 clear path on the spatula when you drag your finger across it.
- Immediately strain the custard into the bowl of cool cream and stir well until cool.
- Chill thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions. Serve with fresh leaves for garnish and a little lemon syrup drizzled over for a flavour explosion!
LEMON VERBENA ICE CREAM
Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena - dried just won't be the same.
Categories Milk/Cream Ice Cream Machine Egg Dessert Freeze/Chill Kid-Friendly Frozen Dessert Lemon Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Bring verbena, milk, cream, and 1/8 teaspoon salt to a simmer in a small heavy saucepan over medium-low heat, then remove from heat and let steep, covered, 30 minutes.
- Whisk together eggs and sugar until combined, then whisk in verbena mixture. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and registers 175°F on an instant-read thermometer (do not let boil).
- Immediately strain thourough a fine-mesh sieve into a bowl, pressing on and then discarding solids. Cool custard, stirring occasionally, about 30 minutes, then chill, covered, until cold, at least 2 hours.
- Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 1 hour.
LEMON VERBENA DRINK
Fast and refreshing, I found this recipe during my search to use some of the lemon verbena I have growing in the garden.
Provided by Sandi From CA
Categories Beverages
Time 15m
Yield 1 liter
Number Of Ingredients 4
Steps:
- Bring water to a boil and remove from heat.
- Add lemon verbena, mint and honey.
- Infuse for 10 minutes, then strain.
- Cool and serve over ice.
Nutrition Facts : Calories 191.5, Sodium 3.8, Carbohydrate 51.9, Fiber 0.1, Sugar 51.7, Protein 0.2
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