VERBENA ICE CREAM
Preparation time: 25 minutes
Freezing Time: 2hrs
- 250ml milk
- 100g caster sugar
- 2 eggs (separated)
- 250 ml fresh cream
- a handful of verbena leaves fresh or dried
Warm the milk and pour onto the verbena, Ieave to infuse for 15 minutes. Press the verbena leaves by hand to extract all the juices, then remove the leaves.
Beat the sugar and egg yolks. Whip the egg whites. Add the cold milk to the frothy sugar and egg yolk mixture, then add the fresh cream and the whipped egg whites.
Pour into ramekins or small glass jars and put in the freezer 2hrs before serving or in an ice cream maker for 20 to 40 minutes depending on the desired consistency.