Lemon verbena ice cream from The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest by Vitaly Paley and Kimberly Paley and Robert Reynolds

  • lemon verbena
  • half and half cream
  • Show all ingredients...

  • EYB Comments

    Can substitute cream and milk for half and half cream. Requires an ice cream maker. Requires 6 hours freezing and chilling time.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cream and milk for half and half cream. Requires an ice cream maker. Requires 6 hours freezing and chilling time.

  • selena__rhea on July 28, 2025

    Very rich and very light all at once- superb!

  • hillsboroks on September 25, 2016

    This is luscious, a bit exotic and very easy to make. I served it with fresh boysenberry sorbet and they complimented each other wonderfully. I think I will have to make another batch before the frost comes and takes my lemon verbena leaves until next year. This ice cream would be perfect served with just about any berry in any form - sorbet, sauce, fresh, etc.

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