Peach Honey Ice Cream With Lemon Verbena

I love Facebook, and I’m not ashamed to admit it. I know the cool thing is to be "over" it and super into the next hot social network, probably called Ppplrr.nu or something ridiculous like that, but I still have Facebook love. I adore creeping on people’s profiles (why are they all set to private these days?) and commenting on friends’ photos, and of course meeting people through the SugarHero facebook page!

Peach Honey Ice Cream | SugarHero.com

Because my pavlova experiments corresponded with nougat week at the candy site, I had a TON of leftover egg yolks in my fridge, and a very short window in which to use them. I wanted to make some ice cream, so I polled the SugarHero Facebook page about what flavor(s) I should make. Democracy in action, right? Well, democracy is awesome, and also delicious, because I got some great answers. You people are geniuses! Here’s a small sampling of the ideas:

Peach
Banana nut bread
Crème brulee
Cardamom
Marzipan/almond
Roasted strawberry
Cinnamon caramel

Don’t you want to eat all of those? Kind of all at once? Yeah, me too. I’m thinking I might try to feature one ice cream recipe a week during the summer, because there were so many good ideas, I couldn’t pick just one. So get your ice cream makers ready and buy All The Cream—things are getting real.

Peach Honey Ice Cream | SugarHero.com

 

Several people suggested peach ice cream, and as soon as I saw that, I knew I had to make it first. We had a few peach trees in the backyard of the house I grew up in, and every summer we would process those peaches every which way. We’d make peach jam, we’d can peach halves, we’d eat peach cobbler and peach salsa and peach pie. (The peach gluttony almost made up for the fact that it was my job to pick up the rotten peaches from the ground. If you’ve never had the pleasure of handling rotten, fermented, fly-buzzed fruit in the sweltering heat…you are so very lucky.)

One of my favorite ways to enjoy our peaches was in ice cream. We had an old ice cream maker that used rock salt, which made the churning process seem even more magical and mysterious. Since then, I’ve tried making peach ice cream at home once or twice, but it’s always seemed so flavorless and bland in comparison to the peach ice cream of my childhood memory.

UNTIL NOW. Drumroll please….

Peach Honey Ice Cream | SugarHero.com

This Peach Honey Ice Cream with Lemon Verbena isn’t the same as the plain, fresh-churned peach ice cream of my childhood, but it’s wonderful in its own way. I bought the best peaches I could find—these are from a farmer’s market and are grown locally, so they were ripe when picked and are super flavorful. Along with the peaches, I also bought some local sage blossom honey at the market. The honey guy told me that it’s primarily from sage and buckwheat blossoms, but they had to move the bees before they could harvest the honey, so there’s a little grapefruit in there, too. Then he added, “I hope you don’t mind.” Um, no, no I don’t mind that you created this fantastic honey, as long as you don’t mind that I keep licking the sample spoon like a starving chihuahua. 

My final farmer’s market addition was a bunch of lemon verbena, an ultra-fragrant herb with big citrus notes. I’m sure it’s wonderful in savory dishes like fish, but I’ve only ever used it in desserts—it’s such a natural pairing with many fresh fruit flavors. I steeped the cream with lemon verbena, then made the ice cream base with honey, milk, cream, egg yolks, and lots of peaches.

The resulting ice cream is smooth and creamy, with a big peach flavor and mellow honey and herbal undertones. If this ice cream is any indication, this summer is going to be very sweet indeed. I hope you’re ready to join me on the ice cream train!

Peach Honey Ice Cream | SugarHero.com

Recipe Notes: Lemon verbena isn’t the only herb that will work in this recipe. Try it with lemon thyme, or basil, or fresh mint. If herbal desserts aren’t your thing, omit the herbs entirely and you’ll have an awesome peach-honey ice cream!

Click Here to Print or Email this Recipe!

Peach Honey Ice Cream With Lemon Verbena
yield: 1 quart ice cream
Adapted from Ben & Jerry’s Fresh Georgia Peach Ice Cream

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

Start by infusing the cream with the lemon verbena. Combine the lemon verbena leaves and cream in a medium saucepan over medium heat, and bring the cream to a simmer. Remove the pan from the heat, cover it with a lid, and let it steep for 20 minutes.

While the cream is infusing, prepare the peaches. To easily remove the skin from the peaches, cut a shallow X in the bottom of the peaches, just deep enough to cut through the skin. Bring a pot of water to a boil and drop the peaches in the water. Boil them for 30 seconds, then remove them from the water with a slotted spoon and place them in a bowl of cold water. Slip the skins off the peaches. Cut the peaches into small pieces—the smaller the better, so you don’t end up with big icy chunks of peaches in the ice cream. Combine the chopped peaches, 1/2 cup of granulated sugar, and the lemon juice in a bowl. Toss together a few times, and set in the refrigerator to chill.

Place the yolks, the remaining granulated sugar, and a splash of milk in a medium bowl and whisk together.

After 20 minutes, strain the lemon verbena leaves out of the cream. Add the remaining milk, honey, and salt to the cream in the saucepan, and whisk together over medium heat. When it just starts to come to a boil, remove the pan from the heat. Whisk the egg yolks while you slowly pour in about a third of the hot cream mixture, whisking constantly so the eggs heat up but don’t cook during the process.

Now return the saucepan to the heat and start whisking the cream while you pour in the hot egg mixture. Continue to whisk as the custard cooks, and cook it until it thickens slightly and coats the back of a spoon. If you want to use a candy thermometer, you’re shooting for 175 F (80C).

Take the pan from the heat and strain the ice cream custard through a fine mesh strainer into a bowl. Whisk in the vanilla extract, then continue to whisk occasionally as it cools. Once at room temperature, press a layer of cling wrap on top of the custard and refrigerate it until it’s completely chilled. (To speed up the process, you can place the bowl over an ice bath and whisk it as it cools down.)

When the custard is chilled, drain the juices from the chopped peaches and whisk the peach juice into the custard. Coarsely mash the peaches a few times, so they break down a little bit.

Churn the ice cream according to your ice cream maker’s instructions. When the ice cream is almost set and has just a few more minutes before it’s finished, add the chopped peaches and churn until the ice cream is finished.

  

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19 Responses to Peach Honey Ice Cream With Lemon Verbena
  1. Danguole says:

    Um, yes!! Lemon verbena is one of my favorite flavors in the whole wide world. So fragrant and beautiful. And ice cream and peaches? Get out. Perfection, my friend!
    Danguole recently posted…Excuse me while I “ghush” about Ghent.

    • Elizabeth says:

      I’ll bet you are full of good ideas for other ways to use lemon verbena! I need to pick your brain and get some ideas–it’s totally my new favorite herb.

  2. This ice cream looks absolutely incredible! I want! I want!

  3. Sarah says:

    WANT. You keep posting such summery recipes, ya killin me! It’s like 3 degrees here! (not really, but I am wearing socks right now because of the cold) I just want to be warm and eating peach ice cream!
    Sarah recently posted…Gingersnap Molten Chocolate Pots

    • Elizabeth says:

      I know, we’re total opposites right now. You’re posting cozy warm dishes, I’m all about the ice cream…but our love of sugar will unite us in the face of geographic incompatability.

  4. Liz says:

    I’m hopping on the ice-cream train with you! Woot Woot! :)

  5. Oh my gawd! This looks absolutely amazing. I mean, I just want to eat a huge scoop of it right now. Pinning this to a couple of my boards, including one of my group boards! Have a fabulous weekend!
    Julie @ This Gal Cooks recently posted…Blackberry Mojito

    • Elizabeth says:

      Thanks so much, Julia! And so glad to meet a fellow Pinterest addict…I mean, enthusiast. :) Have an awesome weekend yourself!

  6. Haha I love that you’re not ashamed to admit that you love FB.

    Now this ice cream. Yes! That lemon verbena leaves is a genius touch!
    Chung-Ah | Damn Delicious recently posted…Watermelon Salad with Balsamic Reduction

    • Elizabeth says:

      I feel so alone, because everyone’s always dogging facebook, and I’m standing there, all “…but I love it…” Thanks Chung-Ah!

  7. Sarah says:

    This ice cream looks delicious – we’re going to try out our new ice cream maker today with some peach ice cream!
    Sarah recently posted…Strawberry ginger lemonade

    • Elizabeth says:

      Wahoo, new ice cream maker! I can’t think of a better way to break it in than with peach ice cream! Well, maybe mint chip. You should probably make them both, just to be safe. :) Thanks for stopping by, Sarah!

  8. Kudos for using you egg yolks and coming up with something new and creative! I’ve been wanting to make ice cream so badly and I think this week will work. I have never used lemon verbana, but wow does it sound good. Incredibly recipe (although that cinnamon one does sound pretty good!)
    Mary Frances @ The Sweet Tooth Life recently posted…Salad Saturdays: Avocado BLT Bagel Salad

  9. I am all abroad the ice cream train! This flavor looks outstanding.
    Nicole @ Young, Broke and Hungry recently posted…Classic Brownies

  10. […] 1. Dijon Apricot Goat Cheese Stuffed Squash Blossoms 2. Fried Zucchini 3. Peach Honey Ice Cream with Lemon Verbena 4. Zucchini Roll-Ups 5. Margherita Pizza 6. Sweet Summer Fruit Salsa 7. Eggplant and Tomato Pasta […]

  11. Arthur in the Garden! says:

    Wonderful!

  12. Shanna says:

    PLEASE! Your making my tastebuds go crazy! This looks perfet – I really enjoy reading your posts and specifically gazing at your beautifully, professional photos.

    Happy Ice Cream Month!

    http://www.mycurvesandlashes.blogspot.co.uk

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