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Lemon Verbena Ice Cream Recipe

Lemon Verbena Ice Cream Recipe

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Ingredients:

Serving

2 cups whipping cream
2 cups whole milk
2 cups lemon verbena leaves
4 large egg yolks
1 cup sugar

Directions:

Heat cream and milk together in a 4 qt. pot. When liquid boils, remove from heat, add verbena leaves, and cover. Steep about 2 hours to develop flavors.
Strain liquid and return to pot; discard leaves. Heat liquid over high heat until it reaches a simmer.
Whisk together yolks and sugar just as liquid reaches a simmer. Working in 1/2 cup increments, add hot liquid to yolk and sugar mixture until mixture is warm and the consistency of milk. Pour custard into pot and cook over high heat, stirring constantly, until slightly thickened, about 5 minutes. Do not let boil.
Strain custard into a bowl and nestle in another bowl filled with ice water to chill, stirring occasionally, until cold to the touch.
Churn custard in an ice cream maker according to manufacturers' instructions. Freeze in an airtight container until firm, about 4 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1796.87 Kcal (7523 kJ)
Calories from fat	963.6 Kcal
		% Daily Value*
Total Fat	107.07g	165%
Cholesterol	1038.87mg	346%
Sodium	573.8mg	24%
Potassium	1275.6mg	27%
Total Carbs	169.7g	57%
Sugars	144.77g	579%
Dietary Fiber	2.67g	11%
Protein	56.17g	112%
Vitamin C	2.4mg	4%
Vitamin A	0.7mg	22%
Iron	4.7mg	26%
Calcium	1196.6mg	120%

Amount Per 100 g
Calories	117.97 Kcal (494 kJ)
Calories from fat	63.26 Kcal
		% Daily Value*
Total Fat	7.03g	165%
Cholesterol	68.2mg	346%
Sodium	37.67mg	24%
Potassium	83.74mg	27%
Total Carbs	11.14g	57%
Sugars	9.5g	579%
Dietary Fiber	0.18g	11%
Protein	3.69g	112%
Vitamin C	0.2mg	4%
Iron	0.3mg	26%
Calcium	78.6mg	120%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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