1 c. cold whole milk (try soy milk!)
2 c. heavy cream (or more soy milk)
3/4 c. sugar
1 c. whole lemon verbena leaves, loosely packed
Please leaves in cream/soy milk and bring to simmer over med.-high heat, reducing heat once it simmers. Simmer gently 20 min., stirring frequently, to infuse the cream with verbena essence. Remove leaves from cream and pour cream through strainer. Some of milkfat may stay behind; that’s okay. Return cream to med-low heat. Add sugar and stir until dissolved. At this point, the cream may achieve a nice yellow color (or possibly light brown, if your leaves are dry)—this won’t matter, as the color will lighten when you add more milk later. Transfer cream to a bowl and place in fridge to cool. Remove after about an hour. The cream doesn’t have to be cold, just not hot. Add milk to cream and place in ice cream maker. Churn until thickened, about 30 min. (use instructions for your maker). Remove from ice cream maker and place in plastic bowl with lid. Place in freezer to ripen for 2 hours before serving. If you don’t have an ice cream maker, I can send you instructions on how to do it — just send Molly an email!
Adapted from recipe submitted by member Jason Thorpe