I don't like lemon at all, so I don't like it in my tea but you said hot water and milk, do you at least put sugar in it? The best part of all is that all you need is a bag of Betty Crocker Sugar Cookie Snack Mix (not the full size).
Just tap the mix from the spoon onto the cookie sheet and do not flatten or try to shape because the middle is what fluffs up. I want to make these for a church event and I’m wondering if the freeze well and should I freeze them glazed or unglazed?
If you didn’t use the snack size of the mix, the recipe will not work and will be flat and greasy (as I mentioned in the post). Lemon verbena has a distinctly lemon fragrance, but mingled with a very herbal, green scent as well.
Remember to put the bowl of your ice cream maker in the freezer for at least 12 to 24 hours so it’s frozen solid. Bring the heat up again, then strain out the lemon verbena leaves, carefully adding the hot half and half to the cream cheese and sugar mixture.
Put your soon-to-be-ice cream in an air tight container and chill in the fridge for at least four hours.
These look astounding!!!!!!!!!I dont have any Lemon verbena… What could you use instead?


Hi, just a little suggestion on culinary uses for lemon verbina – a neighbour of mine took some leaves from my plant and wrapped some chicken breasts in lemon verbina leaves. While I also tried the recipe using the full size package, they did not puff up cake-like but instead were a more traditional lemony sugar cookie, which was also really yummy too if you prefer more of a sugar cookie.
Last month, Anita over at Dessert First posted this lemon verbena ice cream recipe, so it was the kick-in-the-butt I needed to make it.
The lemon verbena is fragrant, herbal, lemony, and the texture is spectacularly creamy and rich – eggs or no eggs. When it is fridge-cold, pour it into the bowl of your ice cream maker and make it according to manufacturer’s instructions.
Buttery and crisp, they make an excellent contrast to the ice cream without distracting you from the unique taste of the lemon verbena.
While half and half is still hot, add in the lemon verbena leaves, cover and steep for 20 minutes.
At that point it will be the consistency of soft serve and is ready to eat, but if you want firm ice cream, freeze it for a few hours before serving.
I think the British Isles equivalent of ‘heavy cream’ is double cream or something similar? Oh well, I think it was a sign that I needed to completely {and literally} unplug and relax.


You would never know that these tea cakes or cookies came from a mix, they taste homemade and are really out of this world! Would love any suggestions you might have for tasty savory lemon verbena dishes you’ve experienced. Scoop a little onto Butter Almond Thins, and you’ve got yourself a sophisticated but kid-friendly treat.
Since all the ingredients will be put into the ice cream maker, you don’t have to blend the two. To get to the point, Would i still get that same cake like fluffy cookie like your lemon ones if i were to take out the lemon stuff. The amount in this recipe is just enough to improve the consistency, without overpowering the lemon verbena with cream cheese flavor. If you use straight cream, than the ice cream can leave an unpleasant coated texture on the tongue.



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