Lemon Verbena Crème Glacée with Candied Rosemary

Instructions

1. 1

   In a medium saucepan, combine heavy cream, whole milk, and half of the granulated sugar (6 tablespoons). Heat over medium heat, stirring occasionally, until it just begins to simmer. Remove from heat.

   ~10 min
2. 2

   Add the fresh lemon verbena leaves and lemon zest to the warm cream mixture. Cover and let steep for at least 30 minutes, or up to 1 hour for a more intense flavor.

   ~30 min
3. 3

   In a separate bowl, whisk together the egg yolks and the remaining granulated sugar (6 tablespoons) until pale and slightly thickened.

   ~5 min
4. 4

   Strain the steeped cream mixture through a fine-mesh sieve into a clean bowl, pressing gently on the lemon verbena leaves to extract all the liquid. Discard the leaves.

   ~2 min
5. 5

   Gradually whisk about half of the warm cream mixture into the egg yolk mixture to temper the yolks. Pour the tempered egg mixture back into the saucepan with the remaining cream.

   ~3 min
6. 6

   Cook the custard over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170-175°F / 77-79°C). Do not boil.

   ~10 min
7. 7

   Pour the custard through a fine-mesh sieve into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until thoroughly chilled, at least 4 hours or overnight.

   ~5 min
8. 8

   While the custard chills, prepare the candied rosemary. In a small saucepan, combine the water and 2 tablespoons of granulated sugar. Heat over medium heat, stirring until the sugar dissolves.

   ~5 min
9. 9

   Add the rosemary sprigs to the syrup. Simmer gently for 5-7 minutes, until the rosemary leaves begin to look slightly translucent. Carefully remove the rosemary sprigs with tongs and place them on parchment paper to cool and harden.

   ~10 min
10. 10

    Once the custard is chilled, churn it in an ice cream maker according to the manufacturer's instructions.

    ~25 min
11. 11

    Transfer the churned ice cream to a freezer-safe container. Freeze for at least 2-3 hours to allow it to harden.

    ~180 min
12. 12

    To serve, scoop the crème glacée into bowls and garnish with shards of candied rosemary.

    ~1 min