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Lemon Verbena and Lavender Ice Cream Recipe

Make this Lemon Verbena and Lavender Ice Cream Recipe using freshly harvested culinary lavender and lemon verbena from your garden.

| April 2012 Web

  • “The Lavender Lover’s Handbook” by lavender expert Sarah Berringer Badger offers a beginner’s guide to growing, harvesting, drying, cooking and crafting with the 100 easiest, most stunning lavenders available.
    Photo Courtesy Timber Press
  • Growing lavender in your garden opens up all kinds of dessert possibilities including this creamy Lemon Verbena and Lavender Ice Cream Recipe.
    Photo By Ilumus Photography/Courtesy Fotolia

On a warm spring day nothing is more refreshing than a bowl of homemade ice cream, especially if it's Lavender and Lemon Verbena Ice Cream made from freshly harvested culinary lavender. In The Lavender Lover’s Handbook (Timber Press, 2012) author Sarah Berringer Bader offers information on the 100 most beautiful and fragrant lavender varieties with proven tips for growing, harvesting, drying, cooking and crafting with this wonderful herb. This excerpt for Lemon Verbena and Lavender Ice Cream was taken from the chapter “Lavender Recipes.”  

Lemon Verbena and Lavender Ice Cream Recipe

Makes 1 quart 

At the farm we made 14 gallons of this ice cream for our lavender festival one year and it was gone before noon. It’s simply delicious. If you can’t find lemon verbena, you can substitute the zest of two lemons.

3/4 cup granulated sugar
1/2 cup packed fresh lemon verbena leaves or the zest of 2 lemons
1/4 cup fresh lavender or 1/8 cup dried culinary lavender buds
2 cups whole milk
2 cups heavy cream
8 egg yolks
sprigs of fresh lavender and lemon verbena for garnish



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

2. Whisk 1 cup of the hot cream mixture into the egg yolks. Slowly whisk this new mixture into the remaining cream mixture in the saucepan. Stir constantly over low heat until the mixture is thick enough to coat the back of a wooden spoon.



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