Roasted Nectarines and Lemon Verbena Ice Cream

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Description

A simple yet stunning end to a summer meal: Roasted Nectarines and Lemon Verbena Ice Cream. Make the ice cream in advance and it's one of the easiest French desserts to produce at the last minute!

Ingredients

Lemon Verbena Ice Cream

• 500 ml (18fl oz) Whole milk
• 15 g (0.5oz) Verbena leaves reserve 6 leaves for nectarines
• 5 Organic egg yolks
• 115 g (4oz) Sugar
• 100 ml (3.5fl oz) Whipping cream 30% fat

Roasted Nectarines (or Peaches)

• 6 Ripe Fresh Nectarines
• 3 tbsp Honey (Accacia)
• 30 g (1oz) Butter unsalted

Instructions

Lemon Verbena Ice Cream

• Bring the milk to a boil in a large saucepan with the verbena leaves (put 6 leaves aside for the nectarines) then turn off the heat and cover.  Leave to infuse for about 30 minutes then filter out the leaves.
• In a large bowl, whisk the egg yolks with the sugar until light and creamy. Mix in a little of the verbena milk, then add the whole lot to the bowl.  Transfer back to the saucepan and on a medium heat, whisk continuously until it mousses and forms a light custard. Be careful not to boil, as it could curdle slightly. As soon as the mixture is thickened and coats the back of a spoon, it's ready.
• Transfer the lemon verbena mixture back to the bowl, add the cream then set aside to cool. Chill in the fridge for at least an hour.
• Churn in an ice cream maker according to manufacturer's instructions and transfer to the freezer for a couple of hours until ready to serve.

Roasted Nectarines (or Peaches)

• Preheat the oven to 180°C/360°F/Gas 4/160°fan.

  Cut the fruit in half, remove the stones and the pithy cavity.
• In a roasting tin, place the nectarines skins down on half a verbena leaf, drizzle with the honey and dot with butter.
• Roast for about 20 minutes.  Set aside to cool.

Notes

Serve the roasted nectarines either chilled or at room temperature and top each with a finely chopped verbena leaf.
Delicious also served with raspberries.
The ice cream is best served within a month.