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Recipe Detail Page
Lemon Verbena Ice Cream
Early Summer 2016
Serves 2
¼ cup (60 mL) 35% whipping cream
½ cup (125 mL) packed lemon verbena leaves
1 cup (250 mL) vanilla ice cream, slightly softened
½ cup (125 mL) packed lemon verbena leaves
1 cup (250 mL) vanilla ice cream, slightly softened
1 Purée cream and lemon verbena in a blender. Transfer to a small pot. Bring to boil, then remove from heat and let steep for 1 hour.
2 Stir lemon verbena mixture into ice cream.
2 Stir lemon verbena mixture into ice cream.
Serves 2
