For one of our Christmas dinners I decided to make lemon verbena ice cream for the first time. We have a huge bush in the backyard here at Struan Farm, right now it's flowering too.
And so I googled to search out recipes, and was very happy once I found a recipe by David Lebovitz, author of "The Perfect Scoop," the book I've been using for my other ice cream experiments.
Fresh, fragrant lemon verbena leaves are infused in warm milk, sugar and cream, with a pinch of salt. Otherwise the recipe is quite similar to the others I've made.
Once the ice cream was done I decided to try another experiment: lemon verbena shortbread to serve with the ice cream. Friend Laura gave me her rosemary shortbread recipe awhile ago, which I've made and really like. So I substituted fresh lemon verbena for the fresh rosemary. And--yum.
Subtle, but delicious!
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