Kitchen Experiment: Lemon Verbena Ice Cream
Posted September 8, 2009on:
The air is shifting here in NYC. The crisp fall air is coming in and unfortunately, that means saying good-by to all the lovely and delicious fruit, herbs and other produce that is always a part of spring & summer. A few weeks ago, I found a lovely garden shop that had lots of great plants and herbs for sale and I picked up some lavender, chocolate mint and lemon verbena. I spent a few days in a restaurant kitchen and the chef there (who pretty much made everything delicious) made a great lemon verbena ice cream. It was my first time ever having lemon verbena so at first I thought it was really sharp and a bit harsh. But it was also really refreshing. So I decided I should try it again only this time I made my own.
Here’s my take on lemon verbena ice cream.
- 2 cups milk
- 2 cups cream
- 8 oz sugar (by weight)
- 12 egg yolks
- 1/2 cup fresh lemon verbena leaves. (I pretty much used my entire plant!)
1. Put the milk, cream and sugar in a pot and bring to a boil. Once this is boiling add the lemon verbena leaves and steep for at least one hour.
2. Re-warm the milk mixture. Once warmed through, add some of the hot mixture to your yolks and whisk vigorously.
3. Once you have added a good portion of the milk mixture to the eggs, pour the entire thing back into the pot. Continue cooking until you have reached nappe or 180F.
4. Strain using a fine mesh strainer into a bowl set over an ice bath.
5. Once cool, freeze and set according to your ice cream maker’s directions.
(I think next time I’ll add a pinch of salt to bring out the flavor more.)
Next up, chocolate mint ice cream and lavender ice cream.