A simple yet stunning end to a summer meal: creamy Lemon Verbena Ice Cream. Make the ice cream in advance and it's one of the easiest French desserts to produce at the last minute.
Low Sugar Ice Cream
If you know me by now, you'll know that my favourite French desserts are both light and easy to make - but they also must have a little of that WOW taste factor.
The ultimate challenge while testing out this ice cream has been serving it to friends who are not even fans of sweets or puddings. Yet each time it has received a surprised note of ecstatic groans around the table since it's light with a natural, yet subtle lemony surprise. Most of all, it's not too sweet.
Can You Eat Lemon Verbena Leaves?
Although the leaves are edible it's best instead to infuse the leaves of lemon verbena.
Either infuse them in boiling water for about 10 minutes to make a herbal infusion. For cooking, they are best infused in milk or cream to make a crème pâtissière or pastry cream. Read on to the end to see a few recipe ideas.
How do you Use Lemon Verbena?
In 2015, we planted two small lemon verbena (French: verveine) bushes in the garden. We thought it would just be for making the best nigh-time herbal infusions. I initially didn't even use the leaves in cooking until I experimented with this ice cream.
So, rather than just serve it as a typical herbal infusion before going to bed (N.B. if you have the fresh leaves, it beats the sachets by far, sold in supermarkets), I wanted to try it in desserts.
How to Freeze Lemon Verbena
In the Autumn, as soon as the weather turns cooler, it's the time to preserve the leaves. Leave them as the weather turns too cold and the leaves turn brown and die. So don't let this happen! The fresh leaves can easily be frozen. I simply take the leaves off the thin branches and zip-lock them in bags to enjoy over the winter for herbal infusions or this recipe.
Where to Find Dried Lemon Verbena Leaves in Paris
So, fresh (or frozen) lemon verbena leaves are absolute best for this recipe. However, if you don't have access to fresh leaves, don't despair. Dried lemon verbena leaves are the next best thing and can be found in most health food shops or groceries.
In Paris, Legrand Epicerie stocks them all year round, for example as does La Grande Epicerie (don't they sound similar!). Just look out for Verveine in French.
Plus it's the best way to preserve your lemon verbena if you grow your own. Just dry the leaves for 2-3 days on their branches. When dry, store in an airtight container in a cool, dry place.
How to Make Lemon Verbena Ice Cream
- Weigh the verbena ... It seems a lot but it needs a good amount. Use kitchen scales for 15g or ½oz. (see my article, why you need digital scales).
- Infuse the lemon verbena leaves in the hot milk. Take off heat and cover for 30 minutes maximum then discard the leaves.
- In a large bowl, whisk the egg yolks with the sugar until light and creamy. Mix in a little of the verbena milk, then add the whole lot to the bowl. Transfer back to the saucepan and on a medium heat, whisk continuously until it mousses and forms a light custard. Be careful not to boil, as it could curdle slightly. As soon as the mixture is thickened and coats the back of a spoon, it's ready.
- Transfer the lemon verbena mixture back to the bowl, add the cream then set aside to cool. Chill in the fridge for at least an hour.
- Churn the ice cream in an sorbetière or ice cream maker until frozen. It doesn't look green but the flavour will be full of lemony verbena.
What Does Lemon Verbena Ice Cream Taste Like?
It's quite simply refreshing. If you enjoy the taste of citronella, it's on the same lines but has a more subtle lemon flavour. What we love about this ice cream is that it's creamy but also extremely light as it uses mainly whole milk rather than heavy cream.
Lemon verbena ice cream is not bright green (if it is, you've either used too much or steeped it too long). Its natural subtle refreshing fragrance comes from the intriguing leaves. After the initial creamy taste comes the surprise with a hint of natural lemon.
What Flavours Go Well With Lemon Verbena?
Lemon verbena ice cream is best served in summer with baked peaches, baked apricots in honey or roasted figs. Also delicious with financiers or tuile cookies.
Otherwise serve with fresh strawberries, raspberries, apricots or figs.
More Lemon Verbena Recipes
- Try this twist on the French classic, Raspberry Clafoutis with Lemon Verbena.
- Infuse lemon verbena leaves in the milk in French rice pudding or in vegan almond milk rice puddings.
- Replace vanilla or pistachio with the verbena leaves in a pastry cream for raspberry tarts.
Lemon Verbena Ice Cream
Equipment
- Ice cream maker or ice cream mixer attachment
Ingredients
Lemon Verbena Ice Cream
- 500 ml (18fl oz / 2 cups) Whole milk
- 15 g (0.5oz / bit more than a cup) Verbena leaves reserve 6 leaves for decor
- 5 egg yolks organic
- 115 g (4oz / ½ cup) Sugar
- 100 ml (3.5fl oz / ⅓ cup) Whipping / heavy cream 30% fat
Instructions
- Bring the milk to a boil in a large saucepan with the verbena leaves (keep 6 leaves aside for decor) then turn off the heat and cover. Leave to infuse for about 30 minutes then filter out the leaves.
- In a large bowl, whisk the egg yolks with the sugar until light and creamy. Mix in a little of the verbena milk, then add the whole lot to the bowl. Transfer back to the saucepan and on a medium heat, whisk continuously until it mousses and forms a light custard. Be careful not to boil, as it could curdle slightly. As soon as the mixture is thickened and coats the back of a spoon, it's ready.
- Transfer the lemon verbena mixture back to the bowl, add the cream then set aside to cool. Chill in the fridge for at least an hour.
- Churn in an ice cream maker according to manufacturer's instructions and transfer to the freezer for a couple of hours until ready to serve.
Notes
This recipe post was first published 26 August 2016 along with accompanying roasted peaches but is now completely updated with baked peaches as a separate recipe.
Fran @ G'day Souffle'
Who ever thought of roasting nectarines as a dessert? I'm sold on this one, Jill!
Jill Colonna
Me! Too funny, Fran. Glad you like them. They're a match in heaven with the verveine. Enjoy!
Carolg
So yum. Did you peel the nectarines for your photo? It says place in pan peel side down..
Just wondering..
Jill Colonna
No, they're not peeled, just turned them upside down when serving. Da-da!
David
Sounds absolutely wonderful! I wish verbena was easier to grow in the desert! I love how the nectarines look - so beautiful with the honey glaze!
Jill Colonna
Hm. Living in the desert is one factor that I didnt take into account ;-). I do hope you'll try the sticky nectarines, David. Thanks for popping by.
Christina | Christina's Cucina
Somehow I missed this post coming through, but not too late as I'd love to make this before the summer peaches and nectarines are gone. The verbena ice cream sounds absolutely delightful, too. What a great combination, Jill and so glad to see a summer recipe instead of autumn, as many others are jumping at; we still have 3 more weeks for goodness' sake! Brava!
Jill Colonna
Totally agree with you, Christina. Autumn is still far enough away and we still have the wonderful fruits of summer so let's make the most of it! I hope you make this - it's summer on a plate!
Thomasina
These roasted nectarines certainly have the WOW factor from me. Now, that dessert is so different from any recipe I have seen recently. The verbena ice cream is unusual too. Great combination. Wish I could be your taster.
Jill Colonna
Glad you like it and hope you do make it, Thomasina. I posted both of them together since they're a match that's divine!
Jamie
Wow these are gorgeous and rather sexy! I think this is such an elegant dessert for summer. I hope you all had a wonderful vacation!
Jill Colonna
Isn't that funny, Jamie? I threw a few raspberries on the plate and our guests this weekend thought it was rather suggestive! Thanks - we had a super time. Wish we could have come to Chinon but for another time soon, I hope!