Lemon Verbena Ice Cream | James Beard Foundation
Lemon verbena’s sharp lemon scent makes this ice cream a crisp and refreshing treat for a hot summer evening. Chef Ben Batterbury serves it with his strawberry pavlova with saffron custard.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Ingredients
- 1 1/2 cups milk
- 1 1/2 cups cream
- 1/2 cup loosely packed lemon verbena leaves
- 8 egg yolks
- 1/2 cup sugar
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