Browsing through a cookbook last summer, I stumbled upon a recipe for lemon verbena ice cream and it's been occupying my thoughts ever since. It was my intention to try the recipe, but I couldn't find fresh verbena leaves. In desperation I bought a plant instead. It was small and puny, so I planted it in my garden hoping by summer's end it would grow large enough to yield a nice harvest for my ice cream. That never happened. But as the saying goes, "good things come to those who wait" and sure enough this August my plant had doubled in size. At long last, I could make ice cream and it was as light and lemony and wonderful as I imagined it would be. If you have access to a lemon verbena plant, do give this a try. You will need an ice cream maker. I adapted the recipe slightly by adding a raspberry swirl.I'm hoping my plant will survive another season, grow tall, and allow me to make several batches of ice cream all summer long.
It's best to strain the raspberry puree to eliminate the seeds.
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