Lemon Verbena Ice Cream

Preparation info
  • Makes

    24 fl oz

    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Heavy cream 12½


  1. Combine the cream, milk, and corn syrup in a saucepot and heat to 180°F/82°C.
  2. Combine the milk powder, sorbet stabilizer, sugar, glucose, and salt in a medium stainless-steel bowl.
  3. Pour the boiling liquids over the dry ingredients and mix to combine.
  4. Return the liquid to the saucepot and bring back to a boil.
  5. Remove from the heat,