Lemon Verbena Ice Cream From A French Country Herb Garden Recipe

Transport your taste buds to a sun-drenched French herb garden with this vibrant Lemon Verbena Ice Cream! Unlike its milder cousin, lemon balm, lemon verbena delivers an intensely lemony, sherbet-like zing that's incredibly refreshing. Imagine the bright, uplifting aroma of its pale green leaves – a natural remedy for fatigue and headaches – now transformed into a luxuriously creamy ice cream. This recipe captures the essence of a French countryside summer, perfect for reviving even the most jaded palate. Find fresh lemon verbena at your local farmer's market or befriend a lucky grower! (Prep time includes infusion.)

Prep Time 225 mins

Cook Time 150 mins

Calories 541.7 kcal

Protein 15g

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Lemon Verbena Ice Cream From A French Country Herb Garden

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Lemon Verbena Ice Cream From A French Country Herb Garden

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How to Make 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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Sweets & Sides Desserts European French Mediterranean Vegetarian Gluten Free Summer Recipes

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Frequently Asked Questions

How long does it take to make Lemon Verbena Ice Cream From A French Country Herb Garden?

Lemon Verbena Ice Cream From A French Country Herb Garden takes about 375 minutes from start to finish — roughly 225 minutes to prepare and 150 minutes to cook.

How many calories are in Lemon Verbena Ice Cream From A French Country Herb Garden?

Lemon Verbena Ice Cream From A French Country Herb Garden has approximately 541.7 calories per serving, with about 15 g protein, 12 g carbohydrates and 62 g fat.

What ingredients do I need for Lemon Verbena Ice Cream From A French Country Herb Garden?

The key ingredients for Lemon Verbena Ice Cream From A French Country Herb Garden are Lemon Verbena Leaves, Whole Milk, Double Cream, Caster Sugar, Egg Yolks, Lemon Verbena Leaf. See the full list with measurements above.