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.
Recipe information
Total Time
4 1/2 hours
Yield
Makes about 1 1/2 quarts
Ingredients
Preparation
Step 1
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.
Step 2
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).
Step 3
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.
Step 4
Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 1 hour.
