Easy Lemon Verbena Crème Fraîche Ice Cream Recipe
Yield: 6 to 8 | Total time: 30 min
A beautiful coupling of two of my favorite flavors--bright lemon verbena and tangy crème fraîche--in an easy no-cook ice cream recipe. There are so many possibilities to vary this as well, including adding some fresh blueberries or peaches into the mix. Crème fraîche, a cultured French-style cream, is now more readily available than before. You could make it yourself but the one made by the Vermont Butter and Cheese Creamery is thick, rich, and delicious and available in most supermarkets. In a pinch, substitute sour cream.
Keep in mind, this is tangy and not too sweet, so add a bit more sugar if you prefer your ice cream on the sweeter side. it's best to taste this the day you make it, but if you choose to freeze to enjoy later, let it soften up a bit before serving.
- 1 pound/2 (8-ounce) containers chilled crème fraîche
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated or superfine sugar
- 2 teaspoons fresh squeezed lemon juice
- 2 tablespoons chopped fresh lemon verbena leaves (or to taste)
- Combine crème fraîche, milk, cream, sugar, lemon juice, and half of the verbena leaves (keep some for garnish) in a high-speed blender or food processor and blend to combine well. Taste and add more sugar or lemon juice, if desired. Finely chop half of the remaining verbena leaves, keeping some for garnish, and stir into the mixture. Process in an ice cream maker, chill just until set and serve with more fresh lemon verbena leaves, if desired.
Date Published: June 16, 2013
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.