27/05/2026
Super creamy and fresh Lemon Verbena Ice Cream. This one is really special 🍋 You get the hit of lemon but it's sweet and floral. I've done this one before with dried verbena but oh my it takes it to another level if you use fresh leaves!!
Recipe (I used Ninja Creami Ice Cream Machine)-
4 large egg yolks
1 tbsp golden syrup
55g caster sugar
250ml double cream
90ml whole milk
Handful of fresh Lemon Verbena Leaves (you can use dry if you dont have fresh. You can find it in the tea section).
1.Make the custard base. Whisk egg yolks/sugar/golden syrup.
Meanwhile heat the cream/milk and lemon verbena leaves. Heat gently (do not boil) and then leave to infuse (5-10 mins). Strain leaves out.
Pour a little of the milk cream mix into the egg/sugar until incorporated. Then slowly mix in the rest. Put it back onto the heat until it slowly thickens until a thin custard texture.
2. Pour into ninja creami pots then chill. Freeze overnight.
3. Blend before eating. It sometimes needs a re spin or 2 to get it nice and creamy. Enjoy!! 😋
