Best Lemon Verbena Ice For Oysters Recipes
LEMON VERBENA ICE FOR OYSTERS
Provided by Suzanne Hamlin
Categories condiments, project
Time 6m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put all the ingredients in a blender (not a food processor); blend on high speed for several minutes. Strain mixture through a fine sieve, pressing any solids dry with the back of a spoon. Pour it into a small container and freeze until solid, about 6 hours.
- To serve, scrape the ice lightly with a soup spoon to create a flaky texture similar to that of a granite. Serve immediately alongside or atop 20 to 24 freshly shucked oysters on the half shell.
LEMON VERBENA ICE CREAM
Lemon verbena's seductive floral-citrus scent and taste lend energy and grace to ice cream. In this recipe, you'll boil and steep fresh verbena leaves in half-and-half and sugar and, with seven egg yolks and heavy cream, turn the mixture into a custard over heat. Then freeze it in your ice cream maker. The best source for the leaves may be a plant of your own, or try your local farmers' market or nursery.
Provided by Suzanne Hamlin
Categories ice creams and sorbets, project, dessert
Time 45m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- In heavy stainless-steel pot, combine lemon verbena leaves, half-and-half and 1/4 cup sugar. Bring to a boil, stirring, and remove immediately from heat. Cover, and let steep for 30 minutes.
- In stainless-steel bowl, whisk together the egg yolks and remaining sugar. While continuously whisking, strain the half-and-half mixture through a fine-meshed sieve into the egg yolks.
- Return the mixture to the saucepan. Over medium-low heat, stir continuously with wooden spoon until custard thickens, about 2 minutes.
- Strain custard into a bowl that is sitting in a larger bowl filled with ice cubes and water. Add heavy cream. Cool and chill. Freeze in an ice-cream maker.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 25 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 35 milligrams, Sugar 15 grams
LEMON VERBENA ICE CREAM
Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena - dried just won't be the same.
Categories Milk/Cream Ice Cream Machine Egg Dessert Freeze/Chill Kid-Friendly Frozen Dessert Lemon Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Bring verbena, milk, cream, and 1/8 teaspoon salt to a simmer in a small heavy saucepan over medium-low heat, then remove from heat and let steep, covered, 30 minutes.
- Whisk together eggs and sugar until combined, then whisk in verbena mixture. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and registers 175°F on an instant-read thermometer (do not let boil).
- Immediately strain thourough a fine-mesh sieve into a bowl, pressing on and then discarding solids. Cool custard, stirring occasionally, about 30 minutes, then chill, covered, until cold, at least 2 hours.
- Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 1 hour.
LEMON VERBENA ICE CUBES
Freezing the willowy leaves of verbena in ice cubes adds flavor to a drink like Lemon Verbena Lemonade instead of watering down.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 24 cubes
Number Of Ingredients 2
Steps:
- Fill 2 ice trays halfway with water, and freeze. Top each cube with a lemon verbena leaf, cover with water, and freeze for up to 1 week.
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