Ingredients for Lemon Verbena Ice Cream

1 Cup heavy whipping cream
1 Cup whole milk
¾ Cup sugar
¾ Cup fresh lemon verbena leaves
7 large egg yolks

Directions

• Bring cream, milk, 1/4 cup sugar, and lemon verbena to simmer in medium saucepan, stirring until sugar dissolves. Remove from heat; cover and let steep 2 hours.
• Whisk yolks and 1/2 cup sugar in a bowl. Bring the cream mixture to simmer. Strain hot cream mixture and gradually whisk into yolk mixture allowing the two to temper. Return custard to same saucepan and stir over medium-low heat until custard is nape consistency, 3 to 4 minutes. Immediately transfer custard to a bowl. Chill until cold.
• Process custard in ice cream maker. Transfer to cold container. Cover and freeze.

Ingredients for Candied Lemon Peel

2 ea Lemons
1 Cup sugar
1 Cup water

Directions

• Peel and julienne a lemon.
• Boil the peels several times in a pot changing the water throughout.
• Make a simple syrup using the sugar and water in a 1:1 ratio.
• Bring the syrup to a boil and add the lemon peel.
• Let boil until the peel is translucent and the syrup is reduced.
• Let cool/drain on a wire rack.
• Dust with sugar.