Strawberry-Lemon Verbena Ice Cream


1 ½ cups whole milk
½ cup heavy cream
¾ cup sugar
1 pinch salt
1 cup loosely packed lemon verbena leaves
1 cup sliced strawberries


1. In a small saucepan warm 1 cup of the milk and the sugar until the sugar is dissolved. Then pour in the rest of the milk and the cream and the salt. Add the lemon verbena leaves and warm the milk until small bubbles appear around the sides of the pan. Then remove it from the heat and place a lid on it. Allow the lemon verbena to steep for about an hour or more.

2. Pour the milk mixture into a large bowl, cover it with plastic wrap and place it in the fridge for at least 3 hours.

3. Strain the milk mixture into the ice cream maker bowl, removing the lemon verbena leaves as you do. Turn on the ice cream maker and churn the ice cream according to directions. Add the sliced strawberries halfway through churning. Scoop into a freezer friendly container and freeze the ice cream for an addition 2 hours or more. Serve!


Naptime Notes

Naptime Recipe Serving ideas

This herbal ice cream is delicious served on its own or on the side of a light summer cake. It even is delicious to use in an ice cream float!

Naptime Stopwatch

15 minutes active prep time.


Naptime Reviews

My daughter enjoyed it, but wasn’t sold. My husband and I adored it!


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