It’s sad to say, but Summer 2018 is coming to a quick close. Just before I stash my leftover rose bottles and put the pastis up till next summer, I wanted to make one last summery dish to enjoy – lemon verbena ice cream with fresh raspberries. Lemon verbena is an herb I grow every single year and use quite a bit of, or at least have the fantasy of using quite a bit of. The smell is intoxicating and is probably the main reason I grow it. I usually end up making desserts with it, but as friend Jo Ellis Holland reminded me just a few moments ago on Facebook, it is quite good in savory dishes as well.
Here’s my simple recipe. Give it a go and you’ll thank me later. Please post a picture with the hashtag #pistouandpastis.
Lemon Verbena Ice Cream
A simple late summer herbal ice cream that goes well with any berries and cherries in particular.
- 1 quart whole milk
- 4 or 5 sprigs lemon verbena
- 1 cup sugar
- 10 egg yolks
- 1 cup heavy cream
- 1 pinch sea salt
Gently bring milk, lemon verbena, and sugar to a boil. Let lemon verbena steep in milk for ten minutes, or until the milk tastes lemony. I prefer my ice creams less sweet - so add more or less depending upon your own palate.
Slowly whisk milk into egg yolks. If you add the milk too quick it will cook the eggs and they will scramble. Return the mixture to the pot and heat slowly, stirring constantly, till the mixture thickens considerably. Strain and throw away lemon verbena. If you noticed it curdled slightly just throw into a blender and puree.
Add sea salt and cream then freeze according to your ice cream machine manufacturer's instructions. I have been using a beaten up old Simac machine that I've owned for 33 years now. My machine takes about 15 minutes to spin a batch.