Lemon Verbena Ice Cream

Lemon Verbena Ice Cream
2.8 from 5 ratings
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.
  • 1 cup lemon verbena
  • 1 quart half-and-half
  • 1 cup sugar
  • 2 tablespoon corn syrup
  • 9 egg yolks
  • 1/2 teaspoon vanilla extract
  • small pinch of salt
  1. 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.