Name: Lemon Verbena Ice-Cream with Praline Toffee Wafers
Cuisine: Australian
Ingredients: 1 quantity Tuile Biscuit mixture; 4 tablespoons Brandy Snap Biscuit mixture; 200 g castor sugar; 6 large egg yolks; 500 ml milk; 100 ml lemon syrup (see Citrus Syrup); 75 g lemon verbena leaves; 500 ml pouring (35 per cent) cream; 2 tablespoons almond Praline

Preparation info

Difficulty
Easy

Appears in

Paramount Desserts

By Christine Manfield

Published 1998

About

This is an extremely simple dessert to prepare as it involves only one flavour of ice-cream and the shape of the mould determines the shape of the textured wafers.

Lemon verbena is a wonderfully fragrant and refreshing summer herb that is best cultivated when the tiny flowers appear as they intensify the flavour when the herb is infused in liquid. The leaves can be collected and dried for use in cooking through the year and they also form a refreshing base for a tisane.