Lemonverbenaicecreamfromafrenchcountryherbgarden Recipes

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LEMON VERBENA ICE CREAM



Lemon Verbena Ice Cream image

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

1 1/2 cups (10g) loosely-packed fresh lemon verbena leaves (rinsed & dried)
1 1/2 cups (375ml) whole milk
1 1/2 cups (375ml) heavy cream
3/4 cup (150g) sugar
pinch of salt
6 large egg yolks
optional: a dried leaf of lemon verbena (to crumble in the just-churned ice cream, or a very-finely chopped fresh leaf)

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.

LEMON VERBENA ICE CREAM



Lemon Verbena Ice Cream image

Lemon verbena's seductive floral-citrus scent and taste lend energy and grace to ice cream. In this recipe, you'll boil and steep fresh verbena leaves in half-and-half and sugar and, with seven egg yolks and heavy cream, turn the mixture into a custard over heat. Then freeze it in your ice cream maker. The best source for the leaves may be a plant of your own, or try your local farmers' market or nursery.

Provided by Suzanne Hamlin

Categories     ice creams and sorbets, project, dessert

Time 45m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 5

1/4 cup fresh lemon verbena leaves, packed
3/4 cup half-and-half
1/2 cup sugar
7 egg yolks
1 3/4 cups heavy cream

Steps:

  • 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.
  • In stainless-steel bowl, whisk together the egg yolks and remaining sugar. While continuously whisking, strain the half-and-half mixture through a fine-meshed sieve into the egg yolks.
  • Return the mixture to the saucepan. Over medium-low heat, stir continuously with wooden spoon until custard thickens, about 2 minutes.
  • Strain custard into a bowl that is sitting in a larger bowl filled with ice cubes and water. Add heavy cream. Cool and chill. Freeze in an ice-cream maker.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 25 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 35 milligrams, Sugar 15 grams

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!

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