Ginger and Lemon Verbena Ice Cream

I first posted this recipe in 2008, but my posts from 2007 through mid-2010 don’t show up in my archives unless you go to my “Old Archive” button at the top of the page.  You can see the original post here, but you’ll have to scroll through all the house renovation and garden posts from that month.


I have definitely been eating more ice cream than normal during this pregnancy. Tomorrow, we’re getting together with my family to celebrate Mother’s Day, so it’s the perfect excuse for me to make the first batch of summer ice cream. I’m thinking about this…

Or maybe a slightly different variation with a more traditional ice cream base since I have so many fresh yard eggs right now. Ya know, for the baby… those egg yolks are full of omega-3s and proteins and folate!

If I make a variation, I’ll be sure to post an update, but here’s the original recipe that uses sour cream.

Ginger and Lemon Verbena Ice Cream

**Lemon Verbena is the star of this recipe. I’m all about substituting with what’s available, but you’ll be cheating your taste buds without this delicious herb.**

2 Cups whole milk
6 Slices fresh ginger root
1 Cup moderately packed fresh lemon verbena leaves
1 Cup plus 2 tablespoons sugar
2 Cups sour cream
2 Tablespoons fresh lemon juice
1/8 Teaspoon salt

Bring milk to simmer over medium heat in saucepan. Add ginger; remove from heat. Let steep and cool uncovered.

In food processor, process lemon verbena leaves with sugar until finely ground (about a minute). Stir into cooled milk to dissolve sugar. Then, strain through a fine sieve. Refrigerate until chilled.

Whisk sour cream in mixing bowl to smooth it out. Gradually whisk in lemon verbena mixture, then lemon juice and salt. Immediately freeze in ice cream maker according to the manufacturer’s directions. Best served softened.

I like to serve it with strawberries or blueberries–or both! Right now, our local farmer’s market strawberries are ridiculously juicy and sweet, so I think that’s on the menu–if I don’t eat them all first!

Let me know if you try it–or if you have any other recipes that use lemon verbena!

–Natalie

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