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Title: Lavender & Lemon Verbena Ice Cream
Yield: 1 Quart

Ingredients

      2 c  milk
      2 c  whipping cream
      3    sprigs lavender
     12    lemon verbena leaves
    1/2 c  honey
      2 tb crystallized ginger; chopped
      4 lg egg yolks

Instructions

You can play with this recipe, substituting rose geranium leaves, rose
petals, citrus zest or flower waters. In a medium saucepan, combine
milk, cream, lavender and verbena. Bring just to a simmer over
medium-high heat, stirring constantly. Immediately remove from heat,
cover, and let steep for 15 minutes. Taste. If lavender flavor isn't
strong enough (it will be more mild upon freezing), add more and
return to heat just until mixture first bubbles. Let steep again. If
flavor is too strong, pour off one cup milk. Remove and discard the
lavender and verbena (pour through strainer if necessary). Stir in
honey and ginger; set aside.

In a medium bowl, whisk egg yolks until they are very well blended and
light yellow. While whisking, slowly pour in about half of the milk
mixture. Now, while whisking the remaining milk in the saucepan,
slowly add the yolk mixture. Place over medium heat and stir
constantly until the mixture thickens enough to coat the back of a
spoon -- do not let the mixture boil or it will get lumpy. Pour into
a large bowl. After the mixture cools, chill, refrigerate until it is
thoroughly chilled. Freeze in an ice cream machine according to the
manufacturer's directions.

Serve with delicate wafer cookies.

Makes about 1 quart. ** The Herb Quarterly -- Summer 1996 **

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