Lemon Verbena Ice Cream

Lemon Verbena Ice Cream
Staff Writer

Courtesy of Robert Mondavi Winery

Lemon verbana ice cream.

Want a sweet treat to go with your wine pairings this summer? In honor of what would have been Robert Mondavi's 100th birthday, the winery has whipped up a lemon verbana ice cream that goes perfectly with all of your summer meals. The suggested Mondavi wine for it? The 2009 Robert Mondavi Woodbridge Moscato. The bright fruit character of the Woodbridge Moscato is complemented by the bright lemon flavor of this ice cream. This ice cream is not overly sweet, so it complements the sweetness in the wine rather than overpowering it.

4
Servings
244
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  lemon verbena
  • quart half-and-half
  • 1  Cup  sugar
  • 2  Tablespoons  corn syrup
  • egg yolks
  • 1/2  Teaspoon  vanilla extract
  • Small pinch of salt

Directions

Warm the half-and-half with the lemon verbena. Do not boil. Once warm, cover and steep for 1 hour.  After 1 hour, reheat the half-and-half and stir in the sugar and corn syrup with a wooden spoon. Once hot, temper the egg yolks by adding a little half-and-half to the yolks. Add 3 tablespoons, 1 at a time, thus bringing up the temperature of the egg yolks. Then add the yolks to the half-and-half and stir on low heat. It will take about 5 minutes to make the custard. It is ready when it coats the back of a wooden spoon. Once done, strain the custard and add the vanilla extract and a pinch of salt. Refrigerate until very cold and process in your ice cream machine as per the manufacturer’s instructions.

Nutritional Facts

Total Fat
14g
20%
Sugar
1g
1%
Saturated Fat
5g
21%
Carbohydrate, by difference
38g
29%
Protein
2g
4%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
9mg
12%
Calcium, Ca
5mg
1%
Fiber, total dietary
8g
32%
Folate, total
31µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Niacin
1mg
7%
Phosphorus, P
29mg
4%
Sodium, Na
70mg
5%
Water
54g
2%

Lemon Verbena Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Lemon Verbena Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.