Lemon Verbena Ice Cream - lemon verbena

Method

• Warm the half and half with the lemon verbena. Do not boil. Once warm, cover and steep for one hour. After one hour reheat the half and half, and stir in the sugar and corn syrup with a wooden spoon. Once hot temper the egg yolks by adding a little half and half to the yolks. Add 3 tablespoons, one at a time, thus bringing up the temperature of the egg yolks. Then add the yolks to the half and half and stir on low heat. It will take about 5 minutes to make the custard. It is ready when it coats the back of a wooden spoon. Once done, strain the custard and add the vanilla extract and a pinch of salt. Refrigerate until very cold and process in your ice cream machine as per the manufacturers instructions. Bon Appetit!
• Wine Notes
• The bright fruit character of the Moscato d'Oro is complemented by the bright lemon flavor of this ice cream. This ice cream is not overly sweet, so it complements the sweetness in the wine rather than overpowering it.