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Lemon Verbena Ice Cream

EllaJean's picture

Yesterday I made blueberry pie and served it with lemon verbena ice cream. The ice cream was TDF, or at least we all thought so. I used the recipe posted here using 4 egg yolks NOT the one with the 12 yolks (I believe it was posted by MadMom). In Baking From My Home to Yours, Dorie Greenspan suggests adding some thinly shredded lemon verbena to blueberry pie filling and I wish I had read it before I made my pie.
Since I have no idea what else to use lemon verbena for do you suppose I could freeze it and use it later for ice cream?

Heather's picture

(post #65174, reply #1 of 7)

Sure, try freezing it and let us know. I dry the leaves and use them for tea and potpourri.

Jean's picture

(post #65174, reply #2 of 7)

That sounds sooo good! I always meant to try it with Lemon Balm but DH is doing a pretty good job of eradicating it from the gardens, I guess I'll have to wait 'til next year.

ETA, my annis hyssop is in its prime right now. I should try it with that!

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Edited 8/1/2009 2:39 pm ET by Jean

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EllaJean's picture

(post #65174, reply #4 of 7)

I'm not familiar with annis hyssop - had to look it up and see it's of the mint family. If you try it, let me know as I have lots of regular mint in my garden and not enough uses for it.

plantlust's picture

(post #65174, reply #7 of 7)

It is in the mint family (plants with square stems are in the mint family) but it has a very licorice/anise scent & taste. I have a book that used anise hyssop & one other flower to stuff chicken before baking. The recipe turned out very well.

Red currant cake, carrot cake & 5 spice bittersweet chocolate mini cupcakes, next on the list.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

Lee's picture

(post #65174, reply #3 of 7)

That's one of my very favorite flavors.  I have a devil of a time finding lemon verbena (no garden, can't grow it myself), but I find pots of it at the fm on rare occasion and keep them going on the windowsill as long as they last.

I started a lemon verbena ice cream thread a couple of years ago (maybe more).  Did you use a recipe from that thread?  Will you post the recipe you used?

I've been making lemon gelato with regular lemons in lieu of lemon verbena, and it's really delicious, but not quite the same.

EllaJean's picture

(post #65174, reply #5 of 7)

Here's the recipe I used - delicious.

Lemon Verbena Ice Cream

1 1/2 cups milk
1 1/2 cups whipping cream
1 1/2 cups lightly packed small lemon verbena leaves
4 egg yolks
1/2 cup sugar
1 tsp. lemon juice

In a saucepan over low heat, bring the milk, whipping cream and lemon verbena leaves to a full simmer. Remove the mixture from the heat, pour into a glass bowl and let cool to room temperature. Cover and refrigerate overnight.

The next day, strain the milk-cream mixture into a saucepan (discarding the lemon verbena leaves) and heat to a simmer.

In the bowl of an electric mixer, beat together the egg yolks and sugar until thick and lemon colored, about 1 minute.

Pour a third of the hot milk-cream mixture into the egg yolk mixture and stir to blend, then pour the entire mixture back into the saucepan.

Heat and stir over medium heat until the custard begins to thicken and just begins to bubble around the edge, about 3 minutes.

Remove the custard from the heat and pour it into a metal bowl. Set the bowl in a larger bowl filled with ice water. Let the mixture stand, stirring occasionally, until the custard is chilled. Whisk in the lemon juice. (at this point I put the mixture in the fridge for a couple of hours before freezing.

Freeze in an ice cream maker.

Hope you find some lemon verbena and get to try it.

With the 4 left over egg whites tonight I made cinnamon pavlovas with caramellized apples and blackberries from Diva Cooking.

Lee's picture

(post #65174, reply #6 of 7)

Thank you.  Now to find lemon verbena.