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Lavender and Lemon Verbena Ice Cream

Makes 1 quart



3/4 cups of granulated sugar

1/2 cup pack fresh lemon verbena leaves or zest of two lemons

1/4 cup of fresh lavender or 1/8 cup of dried culinary lavender buds.

8 egg yolks

Sprigs of fresh lavender and lemon verbena for garnish

2 cups of whole milk

2 cups of heavy cream



  1. in a medium saucepan, combine the sugar, lemon verbena leaves, lavender, milk, and the cream. Bring to a boil and steep for 20 minutes covered. Strain the mixture through a fine screen colander or cheesecloth to remove the leaves and the buds. In another bowl, whisk the egg yolks.

  2. With One Cup of the hot cream mixture into the egg yolks. Slowly whisk the new mixture into the remaining cream mixture in the saucepan. Stir consistently over low heat until the mixture is thick enough to coat the back of the wooden spoon.

  3. Immediately remove from the heat and cool in an ice water bath or refrigerator until completely cooled. Add the mixture to an electric ice cream maker. Process accordingly to the manufacturer's’ directions.

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