Directions:
- Bring verbena, milk, cream, and 1/8 teaspoon salt to a simmer in a small heavy saucepan over medium-low heat, then remove from heat and let steep, covered, 30 minutes.
- Whisk together eggs and sugar until combined, then whisk in verbena mixture. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and registers 175°F on an instant-read thermometer (do not let boil).
- Immediately strain thourough a fine-mesh sieve into a bowl, pressing on and then discarding solids. Cool custard, stirring occasionally, about 30 minutes, then chill, covered, until cold, at least 2 hours.
- Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1073.7 Kcal (4495 kJ) | ||
| Calories from fat | 489.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.4g | 84% | |
|---|---|---|---|
| Cholesterol | 546.2mg | 182% | |
| Sodium | 395.2mg | 16% | |
| Potassium | 994.2mg | 21% | |
| Total Carbs | 119.1g | 40% | |
| Sugars | 112.7g | 451% | |
| Protein | 30.1g | 60% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 732.7mg | 73% | |
| Amount Per 100 g | |||
| Calories | 134.21 Kcal (562 kJ) | ||
| Calories from fat | 61.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 84% | |
|---|---|---|---|
| Cholesterol | 68.28mg | 182% | |
| Sodium | 49.4mg | 16% | |
| Potassium | 124.28mg | 21% | |
| Total Carbs | 14.89g | 40% | |
| Sugars | 14.09g | 451% | |
| Protein | 3.76g | 60% | |
| Vitamin C | 0.2mg | 2% | |
| Iron | 0.3mg | 11% | |
| Calcium | 91.6mg | 73% | |
* 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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