Lemon verbena ice cream with poached peaches
- June 2015
- Serves 8
- Hands-on time 30 min, simmering time 15 min, plus overnight chilling
Debbie Major’s peach dessert recipe goes wonderfully with buttery madeleines.
- 40.2g (23.5g saturated)
- 81.3g (81.3g sugars)
You can use 1kg of apricots instead of peaches if you like. There’s no need to skin them and they’ll only take 4-5 minutes to poach in the syrup.
Make the ice cream up to 1 month ahead and keep frozen in a sealed container.
Prepare the poached peaches up to 48 hours in advance and either keep in a sealed container in the fridge or freeze for up to 1 month.
Debbie says: “Lemon verbena is a lesser-known herb with pretty, bright green leaves and the most amazing lemony scent and flavour. The plants are available at good garden centres and make a great addition to a garden. If you don’t have lemon verbena, flavour the cream with 2 lightly crushed lemongrass stalks and the pared zest of 1 unwaxed lemon instead.”
Rate & review