lemon verbena ice cream

peter jackson

peter jackson

7th November 2011

lemon verbena ice cream

Boil lemon juice, cream and milk, add lemon verbena, remove and leave to infuse for 10 mins.
Whisk ...

Ingredients

  • 2 litres double cream
  • 1 litres fresh lemon juice
  • 1 litre milk
  • 550g glucose
  • 500g sugar
  • 700g egg yolks
  • Good handful of lemon verbena leaves

Method

Boil lemon juice, cream and milk, add lemon verbena, remove and leave to infuse for 10 mins.
Whisk together egg yolks, glucose and sugar. Re boil cream mix, pour onto egg mix and combine, place back in the pan and cook to 84oc until coating back of spoon. Pass, chill and churn, place in container and freeze.