Title: Lavender & Lemon Verbena Ice Cream
Categories: Herb Dessert
Yield: 1 Quart

2	c	Milk
2	c	Whipping cream
3		Sprigs lavender
12		Lemon verbena leaves
1/2	c	Honey
2	tb	Crystallized ginger; chopped
4	lg	Egg yolks

You can play with this recipe, substituting rose geranium leaves, rose petals, citrus zest or flower waters. In a medium saucepan, combine milk, cream, lavender and verbena. Bring just to a simmer over medium-high heat, stirring constantly. Immediately remove from heat, cover, and let steep for 15 minutes. Taste. If lavender flavor isn't strong enough (it will be more mild upon freezing), add more and return to heat just until mixture first bubbles. Let steep again. If flavor is too strong, pour off one cup milk. Remove and discard the lavender and verbena (pour through strainer if necessary). Stir in honey and ginger; set aside.

In a medium bowl, whisk egg yolks until they are very well blended and light yellow. While whisking, slowly pour in about half of the milk mixture. Now, while whisking the remaining milk in the saucepan, slowly add the yolk mixture. Place over medium heat and stir constantly until the mixture thickens enough to coat the back of a spoon -- do not let the mixture boil or it will get lumpy. Pour into a large bowl. After the mixture cools, chill, refrigerate until it is thoroughly chilled. Freeze in an ice cream machine according to the manufacturer's directions.

Serve with delicate wafer cookies.

Makes about 1 quart. ** The Herb Quarterly -- Summer 1996 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

previous

next