Lemon Verbena Ice Cream

Candied Lemon Peel

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


  • 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


  • 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.

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