2½ hours | 2 hours prep

SERVES 4 -6 , 1 Litre

• 2 tea cups fresh Lemon Verbena leaves
• 350 ml whole milk
• 350 ml double cream or whipping cream
• 125 g caster sugar
• 5 egg yolks
• Lemon Verbena leaves, to garnish

1. In a medium saucepan, gently warm the lemon verbena leaves with milk, only 100ml of the cream and the sugar.
2. Press the leaves with the back of a wooden spoon to help release the flavours.
3. Once warm, remove from heat, cover, and let steep for one to two hours.
4. To make the ice cream custard:-
5. Pour the remaining cream into a large bowl, set in a larger bowl of ice water, and place a sieve on top.
6. Use a slotted spoon to skim the lemon verbena leaves from the milk, squeezing the leaves to return as much liquid as possible back into the saucepan (then discard leaves)
7. Warm the lemon verbena infusion again.
8. Whisk the eggs together.
9. Slowing add the warm infusion to eggs, whisking constantly.
10. Scrape the warmed egg yolks back into the saucepan and cook over medium heat, stirring continuously, until the custard has thickened. 
11. Immediately strain the custard into the bowl of cool cream and mix well.
12. Chill thoroughly.
13. Freeze in your ice cream maker, according to the manufacturer's instructions.
14. Serve with fresh Lemon Verbena leaves for garnish.
15. Add a little lemon syrup drizzled over (optional).

This is a dessert for special occasions!  Perfect for a summer barbecue...