• 3 3/4 cups Whole Milk
  • 3/4 cup heavy cream
  • 1/2 cup lemon verbena leaves
  • 1/2 cup sugar
  • 3 egg yolks


  1. Combine milk, cream, lemon verbena leaves, and sugar in a saucepan over medium-high heat. Heat your mixture to 180° or until you see small bubbles forming around the edges of the pan (do not allow the mixture to boil).
  2. Remove from heat and let sit for 2 minutes.
  3. Strain mixture through a fine sieve over a bowl, discard solids.
  4. Place egg yolks in a large bowl and stir with a whisk. Slowly add in half of the hot mixture to your yolks, stirring constantly with a whisk.
  5. Pour yolk mixture and remaining milk mixture into a pan. Cook custard over medium heat for 5 minutes or until it reaches 160° (continue to stir consistently).
  6. Remove mixture from heat and cool to room temperature.
  7. Pour custard into ice cream maker according to instructions.


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