The flavors of this unusual ice cream are incredibly delicate yet tasty. I grow the lemon verbena and lavender side by side in my garden and is the inspiration for this recipe.
Yield: 1 quart
Ingredients:
¾ cup granulated organic sugar
½ cup of fresh organic lemon verbena leaves packed (if you can't find fresh lemon verbena, use the zest of 2 lemons)
¼ cup fresh organic lavender
2 cups whole organic milk
2 cups heavy organic cream
8 egg organic yolks
sprigs of fresh organic lavender and lemon verbena for garnish
Method:
In a medium saucepan, combine sugar, lemon verbena leaves, lavender, milk and cream. Bring to a boil and steep for 20 minutes covered. Strain. In another bowl whisk together egg yolks and sugar.
Whisk one cup of hot cream into egg mixture. Slowly whisk in new mixture to sauce pan with remaining milk. Stir constantly over low heat until mixture is thick enough to coat the back of a wooden spoon.
Immediately remove from heat and cool in an ice water bath or refrigerator until completely cool. Strain. Add the mixture to the electric ice cream maker. Process according to the manufacturers' directions.
Note: Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives.
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