- 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
lemon verbena ice cream
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
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.
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