Lemon Verbena Ice Cream From A French Country Herb Garden Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON VERBENA AND EARL GREY TEA ICE CREAM



Lemon Verbena and Earl Grey Tea Ice Cream image

Too hot for a cup of hot tea? (Mind you, being British, there is never a wrong time for a cup of tea for me!) However, this wonderful ice cream has all the elements of a cup of delicate Earl Grey tea, but with the added lift of lemon verbena. Perfect for a hot day or a sophisticated and elegant dessert for any summer patio party. For a quirky twist, serve the ice cream in a tea cup and saucer, or serve it in little frosted glass bowls with fresh lemon verbena leaves. Remove the ice cream from the freezer at least 10 minutes before serving.(Recipe adapted from Helen Graves and Persia in Peckham.)

Provided by French Tart

Categories     Frozen Desserts

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

150 ml strong earl grey tea
2 tablespoons dried lemon verbena or 10 large lemon verbena leaves
150 ml whole milk
150 ml single cream
150 ml whipping cream
3 egg yolks
110 g caster sugar

Steps:

  • Make your Earl Grey tea, with loose tea or tea bags, if you must! Then add the dried lemon verbena, or 10 large fresh lemon verbena leaves, stir well and allow to infuse for 10 minutes.
  • Put the freshly brewed Earl Grey tea, single cream and milk into a pan and bring to a simmer. Meanwhile, whisk the egg yolks and sugar together until they thicken and pale. Remove the milk mixture from the heat, then whisk it into the egg mix.
  • Put the whole lot back onto a gentle heat until it thickens, stirring very regularly. On no account should you let this boil, otherwise the eggs will scramble. Set it aside to cool with a dampened circle of greaseproof paper on the top, to stop a skin forming.
  • When cool, either churn in an ice cream maker, adding the whipping cream towards the end of churning, or pour into a freezer-proof container, then cover it and freeze until half frozen. At this point, scoop it into a bowl, then whisk up the whipping cream and fold it into the ice cream. Put it back into the freezer until it is of ice cream consistency. You can repeat this as often as you can be bothered, to reduce the amount of crystals in the finished ice cream.
  • Remove from the freezer at least 10 minutes before serving. Store for up to 3 months in the freezer.

Nutrition Facts : Calories 358.7, Fat 24.4, SaturatedFat 14.3, Cholesterol 217.9, Sodium 48.1, Carbohydrate 31.9, Sugar 29.6, Protein 4.7

LEMON VERBENA ICE CREAM



Lemon Verbena Ice Cream image

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

1 cup packed fresh lemon verbena sprigs
2 cups whole milk
1 cup heavy cream
2 large eggs
3/4 cup sugar
Equipment: an ice cream maker

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 ICE CREAM FROM A FRENCH COUNTRY HERB GARDEN



Lemon Verbena Ice Cream from a French Country Herb Garden image

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

2 tea cups fresh lemon verbena leaves, wiped and dried
350 ml whole milk
350 ml double cream or 350 ml whipping cream
125 g caster sugar
5 egg yolks
lemon verbena leaf, to garnish

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!

More about "lemon verbena ice cream from a french country herb garden recipes"

LEMON VERBENA ICE CREAM - TASTEBOTANICAL

From tastebotanical.com
5/5 (2)
Category Ice-Cream
Cuisine English
Total Time 20 mins


LEMON VERBENA ICE CREAM FROM A FRENCH COUNTRY HERB GARDEN …
Today. Watch. Shop
From pinterest.com


LEMON VERBENA ICE CREAM WITH POACHED PEACHES
Jun 30, 2015 Method. For the ice cream, put the milk into a pan and bring just up to the boil. Take off the heat, stir in the shredded lemon verbena leaves, cover and set aside for 1 hour. Beat the egg yolks and sugar together in a heatproof …
From deliciousmagazine.co.uk


LAVENDER & LEMON VERBENA ICE CREAM - SAGE CREATIONS FARM
Jun 12, 2020 Bring to a boil and steep for 20 minutes covered. Strain mixture through cheesecloth or fine-screened colander to remove buds and leaves. In another bowl whisk …
From sagecreationsfarm.com


LEMON VERBENA ICE CREAM RECIPE - LOS ANGELES TIMES
May 18, 2005 Cover and refrigerate overnight. 2. The next day, strain the milk-cream mixture into a saucepan (discarding the lemon verbena leaves) and heat to a simmer. 3. In the bowl of …
From latimes.com


LEMON VERBENA ICE CREAM - FOOD52
May 29, 2013 Directions. Process the lemon verbena leaves and the sugar in a food processor until very finely ground. In a bowl, combine the lemon verbena sugar with the milk and cream …
From food52.com


LEMON VERBENA ICE CREAM - DAVID LEBOVITZ
Nov 11, 2022 1 tablespoon very finely chopped dried or fresh lemon verbena leaves, to crumble in the just-churned ice cream. In a medium saucepan, warm the lemon verbena leaves with …
From davidlebovitz.com


LAVENDER, LEMON VERBENA ICE CREAM RECIPE - ORGANIC …
Sep 10, 2024 In a medium saucepan, combine sugar, lemon verbena leaves, lavender, milk and cream. Bring to a boil and steep for 20 minutes covered. Bring to a boil and steep for 20 minutes covered. Strain.
From organicauthority.com


LAVENDER AND LEMON VERBENA ICE CREAM – GARDEN BETTY
The night before, put your ice cream freezer bowl in the freezer. The day of, combine 1 cup heavy cream with the milk, lavender, lemon verbena, sugar, and salt in a medium saucepan. Keep the remaining 1 cup heavy cream in the …
From gardenbetty.com


LEMON VERBENA ICE CREAM (GLACE à LA VERVEINE) - MAD …
Jul 14, 2022 Use digital scales for 15g or ½oz. Infuse the lemon verbena leaves in the hot milk. Take off heat and cover for 30 minutes maximum then discard the leaves. In a large bowl, whisk the egg yolks with the sugar until light and …
From madaboutmacarons.com


LEMON VERBENA ICE CREAM FROM A FRENCH COUNTRY HERB GARDEN …
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 …
From tfrecipes.com


LEMON VERBENA ICE CREAM WITH RASPBERRIES — SIMPLE FRENCH …
Sep 3, 2018 It's sad to say, but Summer 2018 is coming to a quick close. Just before I stash my leftover rose bottles and put the pastis up till next summer, I wanted to make one last …
From simplefrenchcooking.com


LEMON VERBENA ICE CREAM - THE DAILY MEAL
May 17, 2013 Directions. Warm the half-and-half with the lemon verbena. Do not boil. Once warm, cover and steep for 1 hour. After 1 hour, reheat the half-and-half and stir in the sugar …
From thedailymeal.com


LEMON VERBENA ICE CREAM « CULINARY GETAWAYS SHERRY PAGE
1 cup cream 1 cup whole milk 3/4 cup sugar 1 cup lemon verbena leaves (packed) You will also need: Small pot with lid Slotted spoon Ice cream maker (I use one with a compressor in it, but …
From culinarygetaways.com


COOKING WITH LEMON VERBENA: HOW TO ADD ZEST TO SWEET AND …
Sep 8, 2023 Then strain out solids and add salt to taste. They say this will keep for up to a week in the refrigerator. To make herbal butter, mix one tablespoon of fresh minced herbs into ½ …
From howtoculinaryherbgarden.com


LEMON VERBENA ICE CREAM RECIPES
In heavy stainless-steel pot, combine lemon verbena leaves, half-and-half and 1/4 cup sugar. Bring to a boil, stirring, and remove immediately from heat. Cover, and let steep for 30 minutes.
From tfrecipes.com


CREATIVE WAYS TO COOK WITH LEMON VERBENA - RECIPES.NET
Seal the jar tightly. Store in a cool, dark place for 2 weeks. Strain the oil into a clean bottle. 3. Lemon Verbena Sugar. Dry lemon verbena leaves completely. Grind leaves into a fine …
From recipes.net


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #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

Related Search