Today while enjoying the sunshine, warm weather and getting ready to go out pick roses and make my own rose water, I came across this recipe via Natural Home & Garden… Oh Joy! Now I need to run out and pick up some lemon verbena =) I have my lovely lavender and two beautiful lemon trees so I could simply try the lemon zest version but I love having an excuse to buy another beautiful plant for the garden beds!
Lemon Verbena and Lavender Ice Cream Recipe
Makes 1 quart
At the farm we made 14 gallons of this ice cream for our lavender festival one year and it was gone before noon. It’s simply delicious. If you can’t find lemon verbena, you can substitute the zest of two lemons.
3/4 cup granulated sugar
1/2 cup packed fresh lemon verbena leaves or the zest of 2 lemons
1/4 cup fresh lavender or 1/8 cup dried culinary lavender buds
2 cups whole milk
2 cups heavy cream
8 egg yolks
sprigs of fresh lavender and lemon verbena for garnish
1. In a medium saucepan, combine the sugar, lemon verbena leaves, lavender, milk, and cream. Bring to a boil and steep for 20 minutes covered. Strain the mixture through a fine-screened colander or cheesecloth to remove the leaves and buds. In another bowl, whisk the egg yolks.
2. Whisk 1 cup of the hot cream mixture into the egg yolks. Slowly whisk this new mixture into the remaining cream mixture in the saucepan. Stir constantly over low heat until the mixture is thick enough to coat the back of a wooden spoon.
3. Immediately remove from the heat and cool in an ice water bath or refrigerator until completely cool. Add the mixture to an electric ice cream maker. Process according to the manufacturers’ directions.