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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I remember discovering lemon verbena one summer at the greenmarket in New York, says Chef Hatfield. The smell is intoxicating, and it stays with you forever. Ingredients:
2 1/2 cups whole milk |
1 1/2 cups half-and-half |
3/4 cup lemon verbena leaves |
1/2 cup sugar |
3 large egg yolks |
Directions:
1. Combine milk, half-and-half, lemon verbena, and sugar in a medium, heavy saucepan over medium-high heat. Heat milk mixture to 180° or until tiny bubbles form around edge of pan (do not boil). Remove from heat; let stand 2 minutes. Strain through fine sieve over bowl; discard solids.
2. Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk mixture to yolks, stirring constantly with a whisk. Pour yolk mixture and remaining milk mixture into pan. Cook custard over medium heat 5 minutes or until thermometer registers 160°, stirring constantly. Remove from heat; cool to room temperature.
3. Pour custard into freezer can of an electric ice-cream freezer; freeze according to manufacturer's instructions.
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