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Lemon Verbena Ice Cream

Early Summer 2016
201603041.jpg
food and drink

BY: Lucy Waverman

¼ cup (60 mL) 35% whipping cream
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.

Serves 2

201603041.jpg
food and drink

Lemon Verbena Ice Cream

Early Summer 2016

BY: Lucy Waverman

¼ cup (60 mL) 35% whipping cream
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.

Serves 2

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