Ingredientes para Lemon Verbena Ice Cream From A French Country Herb Garden
- 1 cup packed fresh lemon verbena leaves
- 1 cup whole milk
- Double Cream
- Caster Sugar
- Egg Yolks
- Lemon Verbena Leaf
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Cómo preparar Lemon Verbena Ice Cream From A French Country Herb Garden
- In a medium saucepan, combine 2 cups of water and 1 cup packed fresh lemon verbena leaves. Gently bring to a simmer over medium heat.
- Reduce heat to low and simmer for 15 minutes, allowing the leaves to infuse and release their vibrant lemon flavor.
- Remove from heat and let the infusion steep for at least 30 minutes, or up to an hour for a more potent flavor.
- Strain the infusion through a fine-mesh sieve, pressing gently on the leaves to extract all the flavorful liquid. Discard the leaves.
- In a separate bowl, whisk together 1 ½ cups of heavy cream, 1 cup whole milk, ¾ cup granulated sugar, and a pinch of salt until the sugar is dissolved.
- Pour the strained lemon verbena infusion into the cream mixture. Stir well to combine.
- Cover and chill the mixture in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. This usually takes about 20-30 minutes.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to firm up completely.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Garnish with fresh lemon verbena leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
143g
Fat
119g
Carbs
12g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Eggs Dairy French European Refrigerator Dinner Party Heirloom Historical Holiday Event Spring Summer Vegetarian Frozen Desserts English Eggs Dietary Seasonal Oamc Freezer Make Ahead Equipment Number Of Servings Presentation Served Cold 4 Hours Or Less
