 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
1 cup heavy whipping cream |
1 cup whole milk |
1/2 cup sugar, divided |
1/4 cup fresh lemon verbena leaves |
7 large egg yolks |
Directions:
1. 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.
2. 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.
3. Process custard in ice cream maker according to manufacturer's instructions. Transfer to bowl. Cover; freeze up to 3 days.
4. Ingredient tip: Lemon verbena, an herb with a lemon-like flavor, is sold at nurseries and at some farmers' markets.
|
|