Lemon verbena ice cream from my bother and SIL’s enormous LV bush. I made this for them while house sitting, leaving it their freezer as a surprise 
I steeped the leaves for like 12 hours. I always use double the amount of leaves David calls for when I make this, and steep longer.
You are making me miss my erstwhile backyard lemon verbena plant. LV ice cream is so good with summer fruit!
Not reading through 882 posts, so if this has been shared already, my sincere apologies.
This sounds lovely.
This just showed up:
Just had someone asking if I could make root beer popsicles. Has anyone successfully made them?
Another NYT cooking recipe: mango ‘soft serve.’
Did you like it? Would you make it again??
I would, although I would like to try unsweetened condensed milk or coconut milk instead next time.
Good to know! Thanks!
An-tici-pation!
Just churned my second batch this year of lemon verbena ice cream, using David L’s recipe here. After a couple years of making this, I’ve settled on just a very few adjustments to his recipe: I double the initial amount of verbena leaves, and I let it steep much longer (up to 12 hours.) I also don’t add the crumbled dried LV leaf at the end, because who wants dry herb shards in their ice cream?
It’s delicious by itself, but it’s even better with a berry ribbon. To make that component (which is layered into the already-churned ice cream as you transfer it to the storage container,) I use a super simple method I first learned in this recipe. The berry swirl is so versatile that I freeze it in 4-oz mason jars every summer, and then pull the jars out for use in ice creams or as a sauce for… ice cream, or anything else.
Anyway, it’s snug in the freezer now, but I’ll post a pic when it’s ready 
A question for @jammy regarding the apple sorbet from EAT. COOK. L.A.:
Have you ever converted the apple volume to weight? The recipe calls for 3 apples, but this could be almost any amount depending on size.
FYI for anyone interested, the book is currently on kindle in the US for $4.99.
I never bothered and just based the amount on using the average size of a Granny Smith apple as a gauge. There’s definitely leeway in apple quantity. For consistency, though, weight is an excellent idea.
For anyone interested in the book on kindle, it’s a good one.
Thank you!
DRAMA in the ice cream world today!
The NYT published a copycat ice cream base recipe, heralding it as “new,” that rips off the extremely famous Jeni Britton Bauer base, and does so without crediting her. She herself has responded, and her context makes this even more egregious. Ripping off the smaller fish has long been the stock and trade of the big fish, but this instance seems especially egregious.
I can’t see the comments b/c I don’t have a subscription but I can only imagine. . .
On PBS do you ever watch To Dine With Kate Sullivan? She just interviewed Jeni.
