Lemon Verbena-Honey Gelato

  • 1 cup heavy cream

  • 1 3/4 cups milk

  • 1/2 cup honey

  • 1/4 teaspoon salt

  • 1/16 teaspoon xanthan gum

  • 1/16 teaspoon locust bean gum (substitute guar gum)

  • 2 teaspoons rice flour

  • 2 teaspoons sugar

  • 3 sprigs fresh lemon verbena

  • 2 peels of an organic lemon


In a pot, heat the milk, cream, honey and salt. When it begins to simmer, add the lemon verbena. Allow the cream/milk to steep for 10 minutes off the heat. Meanwhile, in a small bowl, mix together the extra 2 teaspoons sugar, xanthan gum, locust bean gum, and rice flour. Re-heat the cream/ milk mixture and briskly whisk in the dry ingredients. Add the lemon peel. Simmer (gentle boil) the mixture for 1 minute. Remove the mixture from the heat and strain out the herbs. Chill the gelato base over ice and churn in your home ice cream maker.

We made this recipe for the staff at the Children’s Village in Dobbs Ferry, October 2, 2019.