Verbena Ice Cream


  • good handful dried lemon verbena
  • 250 mls (8 oz) sugar syrup, made with 250 g (8 oz) sugar and 250 mls (8 oz) water
  • 375 mls (13 oz) full-cream milk
  • 250 mls (8 oz) whipping cream
  • 4 free-range egg yolks, lightly beaten in a bowl


Simmer the verbena in the syrup for 5 minutes, and leave to infuse until cool, removing the pan from the heat. Scald the milk in a separate saucepan, remove from the heat and stir in the verbena syrup. Leave again to infuse until cool and only then strain. Scald the cream and pour on the egg yolks, whisking all the time. Return the saucepan to a very gentle heat, and stir the custard continuously until it thickens slightly. Combine the custard with the flavoured mixture and when cool, freeze in the usual way.