Name: Nectarine and Lemon Verbena Ice Cream in Rose Chocolate Cases
Yield: Serves 12
Ingredients: 90-120 g (3-4 oz) caster sugar; 60 ml (2 fl oz) muscat de Rivesaltes or other sweet white wine; 12 rose leaves; 8 ripe nectarines; 1 teaspoon rose water; 2 egg whites; 225 g (8 oz) plain dessert chocolate, broken into pieces; 2 tablespoons double cream; 12 paper cake cases; 450 ml (¾ pint) double cream; 6 leaves of lemon verbena

Preparation info

Serves
12

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

For my daughter’s birthday in mid-August I usually devise a new ice cream. This blend of crushed ripe nectarines scented with lemon verbena was especially good. The unusual rose water and chocolate cases work particularly well filled with summer fruit ice-cream.

Ingredients

6 leaves of lemon verbena
60 ml (2 fl oz) muscat de Rivesaltes or other <

Birthday
August
Summer
Gluten-free
Vegetarian
ice cream

Method

Chop the leaves of lemon verbena and infuse in the wine over low heat for 3 minutes. Remove from the heat and set aside.

Wash and dry the nectarines and slice the fruit into a food processor, discarding the stones. Purée the fruit with the wine and lemon verbena mixture. Stir in the sugar.

Whisk the cream until thick but still glossy and fold in the nectarine mixture. Whisk the

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Ingredients

Method

Part of