1 cup of water
4 tablespoons of lemon verbena (fresh or dried)
½ cup of birch sugar
zest and juice of one lemon
3 egg yolks
1 cup mascarpone

Many years ago I happened  to buy an ice cream churner. Well,  it landed somewhere in the attic, as I just did not have at the time a freezer the bowl could fit in. And I had so many ideas for the ice cream… Over a year ago, I started making some simple frozen yogurt and  fruit ice cream, and it was delicious. Yet my ice cream churner was being waiting on the attic. Just about the same time I had gotten myself the churner, I bought the Bon Appetit Magazine. The entire magazine was dedicated to the Provencal cuisine. I was enchanted by the desserts, among them lemon verbena pot de crème. So when being in Provence on vacation I bought the lemon verbena tea. At that  time I started making verbena flavored desserts – creams, crème brulee and other dessers. This was the time I really fell in love with the lemon verbena. And the ice cream machine was being waiting. This summer I had gotten fresh bunches of lemon verbena, part of it was used to make  iced tisane and part of it was dried, so that i could enjoy the verbena flavor in winter. But guess what! I finally got to use the ice cream churner  and it is being used the full time!



Boil the water, add verbena leaves, lower the heat and cook over low heat with sugar, lemon zest and juice until you have a thick syrup. Let stand for about half an hour for the infusion to get stronger. In a bowl over a pan of boiling water beat the yolks with the verbena syrup until they thicken. Add the mascarpone cream and cook for five minutes more stirring constantly. Pass the cream through a fine mesh sieve to get rid of impurities for the sauce to be smooth.

Version 1 – no ice cream churner: Put the cream into a flat container or a zip lock bag. Freeze overnight or for at least 2 hours. Chop the frozen cream roughly, put in a blender and mix on high speed to get a smooth and fluffy mass. Transfer into a container and store in the freezer.

Version 2 – ice cream maker Put the cream into a container and chill in the refrigerator overnight. Freeze the ice cream churner bowl in a frezer for around 24 hours. Start the ice cream maker running, pour in the chilled cream and churn until smooth and fluffy. Transfer the ice cream into the container and store in the freezer.

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