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Peach Honey Ice Cream With Lemon Verbena

Elizabeth LaBau
  • 50 minutes
  • Serves 1

INGREDIENTS

24

large lemon verbena leaves

2 cups

cream

3

medium peaches (about 1 pound)

3/4 cup

granulated sugar (divided use)

1 tbsp

fresh lemon juice

5

egg yolks

1 cup

milk

1/3 cup

honey

1/4 tsp

salt

2 tsp

vanilla extract