Verbena ice cream
- 1 bunch of verbena
- 50 cl of milk
- 4 egg yolks
- 50g caster sugar
Preparation 10 minutes
Cooking 20 mins
Rest 2 hours
Wash, dry and thin out the verbena. Pour the milk into a saucepan and bring to a boil.
Then remove from the heat, add the verbena, cover and leave to infuse for 10 minutes.
In a bowl, whisk the egg yolks with the powdered sugar. Pass the milk through a sieve and pour it, whisking it, over the mixture of egg yolks and sugar.
Place this preparation again in a saucepan and put on low heat.
Cook, stirring constantly, until the cream coats the spatula.
Transfer to a bowl and let cool. Then place in an ice cream maker for 2 hours, stirring every 20 minutes.
For this verbena ice cream recipe, you can count on 10 minutes of preparation. For more on the foods in this ice cream recipe, head over to our food guide here.