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Lemon verbena ice cream

August 8, 2011

My lovely brother and his girlfriend gave me a Magimix ice cream maker for my birthday recently. It is genius. Home made ice cream whenever I want in just 20 minutes. Buoyed by the success of my lavender ice cream on my first attempt I decided, on a summery, foodie weekend at the end of July, to make some with the lemon verbena I have been growing on my patio this year. I thought I would share the recipe with you.

Homemade lemon verbena ice-cream

It’s custard-based and very simple to make:

Ingredients

  • 4 egg yolks
  • 1 cup of lemon verbena (Aloysia citrodora) leaves
  • 100g caster sugar
  • 300ml milk
  • 300ml double cream

Method

  • Wash the lemon verbena leaves. Pour milk into a saucepan, add the leaves and slowly heat to boiling point. Pour mixture into a bowl and leave to cool and infuse (I left it in the fridge overnight).
  • Strain the milk back into a pan and reheat to boiling point. Discard the leaves.
  • In a bowl beat the egg yolks and sugar together and, still beating, pour over the milk.
  • Return the mixture to the pan and stirring constantly heat until the mixture forms a film over the back of a wooden spoon. Don’t let it boil or it will separate.
  • Remove pan from heat, leave until cold then stir in the cream. (I usually put the cooled mixture in the fridge and take it out just before churning)
  • Churn in ice cream maker as per manufacturer’s instructions

The flavour was subtle and light. I served the ice cream on top of crushed homemade meringue and sprinkled with summer berries.

Other things I made that weekend included this Raspberry & Thyme Custard Tart. Absolutely scrumptious, it went down a treat. Hubs and I almost had a domestic over the last slice. I will definitely be making it again.

Raspberry & Thyme Custard Tart. Tasted as good as it looked.

And we barbecued a butterflied leg of lamb which I marinated with garlic, shallots, rosemary, thyme, oregano, bay leaves, lemon zest & juice, olive oil, salt & pepper (I left it for almost 48hrs because I just did it whilst I had the time – it doesn’t need that long but as with most marinades leave it at least overnight if you can). It was barbecued for 20-25mins and left to rest for another 20mins whilst we barbecued the potatoes. Easy peasy and all very delicious. Unfortunately we were too busy enjoying the food to take better photos – must try harder next time. I just managed this snap before the lamb was all gobbled up.

The best way to barbecue?

It was a perfect summer weekend  - filled with friends and food and spent almost entirely in the garden. Here’s hoping for a few more similarly hot, lazy and foodie weekends before the summer is out.

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2 Comments leave one →
  1. August 12, 2011 5:13 pm

    Love your Lemon Verbena ice cream Recipe. I have a huge plant in polytunnel. Tart looks fab too, I would’nt have thought of using Thyme like that.

    • August 22, 2011 12:45 pm

      Hi Bridget – apologies I have only just seen your comment as it was floating about in the spam folder. Thanks – the lemon verbena ice cream was good – hope the recipe works for you too. And I had never thought of using thyme like that before either but it worked really well – the tart looked amazing as well as tasting delicious!

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