Lemonverbenaicecreamfromafrenchcountryherbgarden Recipes

LEMON VERBENA ICE CREAM FROM A FRENCH COUNTRY HERB GARDEN

Steps:

• In a medium saucepan, warm the lemon verbena leaves with all of the milk, 100ml of the cream and the sugar Press the leaves with the back of a wooden spoon to help the flavours release. Once warm, remove from heat, cover, and let steep for one to two hours.
• To make the ice cream custard, pour the remaining cream into a large bowl set in a larger bowl of ice water, and put a sieve on top.
• Use a strainer or slotted spoon to skim the lemon verbena from the milk and squeeze the leaves to extract as much liquid as possible back into the saucepan, then discard them. Reheat the lemon verbena infusion then whisk the eggs together and slowing pour in the warm infusion, whisking constantly.
• Scrape the warmed egg yolks back into the saucepan and cook, stirring continuously with a heatproof spatula, until the custard leaves a clear path on the spatula when you drag your finger across it.
• Immediately strain the custard into the bowl of cool cream and stir well until cool.
• Chill thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions. Serve with fresh leaves for garnish and a little lemon syrup drizzled over for a flavour explosion!

LEMON VERBENA ICE CREAM

Steps:

• In a medium saucepan, warm the lemon verbena leaves with the milk, 1/2 cup (125ml) of the cream, the sugar, and a pinch of salt.
• Once warm, remove from heat, cover, and let steep for one hour.
• To make the ice cream custard, pour the remaining cream into a large bowl set in a larger bowl of ice water, and put a mesh strainer on top.
• Use a strainer or slotted spoon to skim the lemon verbena from the cream & milk mixture and squeeze the leaves to extract as much liquid as possible back into the saucepan, then discard them. Rewarm the lemon verbena-infused cream & milk, then
• In a separate bowl, whisk the eggs together in a small bowl and slowly pour in the warm infusion, whisking constantly.
• Scrape the warmed egg yolks back into the saucepan and cook, stirring continuously with a heatproof spatula, until the custard leaves a trail on the spatula when you drag your finger across it. (If using a thermometer, it should read about 175ºF, or 79ºC.)
• Immediately strain the custard into the bowl of cream. Stir until cool.
• Chill thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions. When done, crumble a dried verbena leaf in the ice cream, or finely-chop a fresh leaf and stir that in.

FRENCH LEMON CREAM

Steps:

• For this recipe you will need an instant read thermometer, a strainer and a blender or food processor, but it will be worth the trouble.
• Bring a few inches of water to a simmer in a pan.
• Place the sugar and zest in a heat-proof bowl that will fit over the pan. Prior to placing it over the pan, rub the zest and sugar together with your fingers until the sugar is moist and very aromatic. Whisk in eggs, followed by the lemon juice.
• Set the bowl over the pan with simmering water and start stirring with a whisk as soon as the mixture feels tepid to the touch.
• Cook the lemon cream, stirring and whisking constantly, until it reaches 180 degrees Fahrenheit. The cream will start out bubbly but as it gets closer to 180 degrees Fahrenheit, it will start to thicken and leave tracks. This means the cream is almost ready. Getting the cream to this temperature can take up to 10 minutes.
• As soon as it reaches 180 degrees Fahrenheit, take it off the heat and strain it into a blender or food processor, discard the zest.
• Let the cream cool to 140 degrees Fahrenheit (about 10 mins) and then blend on high, adding in the butter 5 pieces at a time with the machine running. Scrape down the sides of the processor as you go.
• Once the butter is all in, continue to blend for another 3 minutes to get the perfect light, airy texture.
• Pour into a container, press a piece of plastic wrap against the surface and refrigerate for at least 4 hours or overnight. (The cream will keep well in the refrigerator for 4 days, or tightly sealed in the freezer for up to 2 months).