Directions:
- Bring cream, milk, 1/4 cup sugar, and lemon verbena just to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cover and let steep 2 hours.
- Whisk yolks and 1/4 cup sugar in medium bowl. Return cream mixture to boil. Strain hot cream mixture; gradually whisk into yolk mixture. Return custard to same saucepan. Stir over medium-low heat until custard is thick enough to leave path on spoon when finger is drawn across and thermometer registers 180°F, 3 to 4 minutes (do not boil). Immediately transfer custard to medium bowl. Chill until cold, at least 2 hours.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer to bowl. Cover; freeze up to 3 days.
- Ingredient tip: Lemon verbena, an herb with a lemon-like flavor, is sold at nurseries and at some farmers' markets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 626.64 Kcal (2624 kJ) | ||
| Calories from fat | 364.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.49g | 62% | |
|---|---|---|---|
| Cholesterol | 736.82mg | 246% | |
| Sodium | 323.35mg | 13% | |
| Potassium | 478.2mg | 10% | |
| Total Carbs | 40.68g | 14% | |
| Sugars | 35.69g | 143% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 28.29g | 57% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 3.5mg | 20% | |
| Calcium | 306.8mg | 31% | |
| Amount Per 100 g | |||
| Calories | 150.25 Kcal (629 kJ) | ||
| Calories from fat | 87.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.71g | 62% | |
|---|---|---|---|
| Cholesterol | 176.66mg | 246% | |
| Sodium | 77.53mg | 13% | |
| Potassium | 114.66mg | 10% | |
| Total Carbs | 9.75g | 14% | |
| Sugars | 8.56g | 143% | |
| Dietary Fiber | 0.04g | 1% | |
| Protein | 6.78g | 57% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.8mg | 20% | |
| Calcium | 73.5mg | 31% | |
* 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.
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