• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Desserts / Ice Cream & Frozen Treats

    Lemon Verbena and Red Berry Shakes

    Published Sep 3, 2011

    Jump to Recipe Print Recipe

    berry shakes on a blue cloth
    Some people dream of tropical vacations on sunny beaches, but not me. I dream about the Loire Valley.

    lemons
    The closest to paradise that I have ever experienced (aside from Boundary Bay Brewery in Bellingham, Washington) was a B and B that my dad took me to many years ago. A British husband and French wife ran the establishment, a converted mill with only four or five quaint rooms. Their backyard consisted of a stream, complete with the original watermill, which burbled into a small lake. Every evening, the 8 or 10 guests would gather by the lake with our aperitifs of choice. I was nineteen at the time, and thrilled to be included in this ritual. Martini blanche in hand, I daydreamed I could spend the rest of my life drinking white vermouth and schmoozing by the lake.

    wet ingredients being sieved
    Until dinner time, that is. Then I was eager to head to the long, outdoor table set among the flowers.

    The wife, with the help of one assistant, cooked breakfast and dinner each day. Breakfast consisted of fresh scones and baguettes with a trio of homemade jams, fresh fruit, and steamy mugs of cafe au lait.

    Dinners were three or four courses of bliss, and there is one that I remember with particular vividness. It began with a salad - garden lettuces, simply dressed, roasted cherry tomatoes, their sweetness concentrated into tiny bursts of juice, and small bocconcini of mozzarella. For the entree: delicate lamb chops, grilled to perfection. But dessert was the coup de grace.

    greens in a sieve
    Three small scoops of ice cream nestled tiny, just-picked strawberries in a shallow bowl. But the ice cream wasn't just any ice cream: it was lemon verbena ice cream. It was perfectly smooth, dense and rich, perfumed with herbaceous lemony essence, the richness offset by the berries, still warm from the sun. I had never tasted lemon verbena before, and it started an obsession.

    The husband showed me their giant lemon verbena shrub, the size of a five-foot-tall tree, which grew along the fence. He instructed me to rub a leaf. I did so, and it released the most tantalizing aroma.

    ice cream
    I didn't experience lemon verbena again until several years ago, when I was ecstatic to find a plant at Rainbow. I put it on our two square feet of fire escape and watered it dutifully. It stood about 8 inches high, with tiny leaves, and I imagined it growing big and strong some day, like the person-sized tree in the Loire Valley, forever perfuming ice creams.I imagined all the treats I would make from its fragrant leaves: lemon verbena liqueur, panna cottas, pound cakes, sorbets, butter cookies, fools, trifles, jams, cockails, lemonade, sodas...

    berries in a cup
    But, despite my best efforts, my 'tree' remained miniscule. It half-heartedly sprouted a few new leaves in the 6 months that I coddled it, but that was it.

    In the winter, the leaves dropped off, and all that remained was a barren twig sticking up from the dirt. Somebody may or may not have thought it was dead and threw it away. My verbena dreams never came to fruition. (Leaf-ition?)

    berries in a blender
    But now the lovely folks at Eatwell Farm are making my dreams come true. Every summer, they send us a few large bunches of the awesome herb. Some of it gets hung upside-down to dry, to provide us with tisane for the remainder of the year.

    And some of it gets turned into ice cream.

    berry shake blender
    After a few trials throughout the years, I've found that the delicate flavor of lemon verbena doesn't like to be heated much. Jerry Traunfeld gives a recipein The Herbfarm Cookbookfor an uncooked ice cream made by grinding the leaves with sugar and mixing it with cream and crème fraîche. This is delicious, but not quite the rich, smooth, french-style ice cream I recall from the Loire. So I steep the verbena in warm cream, then make a custard with half and half, sugar and egg yolks, and combine the two. The flavor is bright and herbaceous, like the ice cream of my memory.

    berry shake poured into a glass
    When I blended some of the ice cream with fresh raspberries and strawberries the other day, I experienced paradise in a cup. I could drink this for every meal of the day and be perfectly happy.

    If you see lemon verbena for sale at a farmer's market, snap it up; it dries beautifully if you can't get to it right away.

    But if you can get to it right away, make a batch of ice cream, get some berries, and make yourself the most beguiling shake around for a cool-down during the remaining days of summer. (As I write, in fuzzy slippers, a sweater and scarf, it is a foggy 58º outside.)

    side shot of two berry shakes
    And if you have a bit of outdoor space, plant some lemon verbena. Then give me a call in 10 years and I'll come make you ice cream. And a martini blanche, too.

    top down shot of berry shakes

    More Herbal Dessert Recipes:
    • Lemon Mascarpone Tart
    • Lemon Balm Ice Cream
    • Chocolate Mint Chip Ice Cream
    • All-Natural Peppermint Bark with Cacao Nibs and Flaky Salt

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this lemon verbena berry shake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    No ratings yet

    Lemon Verbena Berry Shakes

    Print Recipe Pin Recipe
    These are the perfect summer shakes!
    Alanna Taylor-Tobin
    Prep Time: 5 minutes
    Total: 5 minutes
    Servings: 2 shakes.

    Ingredients

    Lemon Verbena Berry Shakes

    • 1 cup lemon verbena ice cream
    • 1/2 cup each raspberries and strawberries
    • 1/4 cup half and half

    Lemon Verbena Ice Cream (makes 1 quart)

    • 2/3 cup lightly packed fresh lemon verbena leaves
    • 1 cup heavy cream
    • 1 1/2 cups half and half
    • 4 egg yolks
    • 1/2 cup sugar
    • pinch salt

    Instructions

    Lemon Verbena Berry Shakes

    • Blend all until smooth. Top with an extra berry or two. Drink right away.

    Lemon Verbena Ice Cream (makes 1 quart)

    • In a small saucepan, heat the cream, swirling occasionally, until small bubbles appear around the sides of the pan. Remove from the heat, add the lemon verbena leaves and submerge them under the cream. Cover and steep for 20 minutes. Strain the cream through a fine-mesh sieve and into a quart-sized mason jar or other heat-proof container. Cover and set aside with the sieve handy.
    • Heat the half and half in a medium saucepan, swirling occasionally, until small bubbles appear around the sides of the pan. If you have an instant-read thermometer, have it handy.
    • Place the egg yolks in a medium bowl set on a damp towel to stabilize it. Add the sugar and salt, whisking to combine. Whisking constantly with one hand, pour the hot half and half very slowly into the yolks. (This is called tempering, and prevents the yolks from scrambling.) Pour the mixture back into the pot and set over a medium-low flame. Cook, stirring constantly with a heat-proof rubber spatula, scraping the sides and bottom of the pot, until the custard just begins to 'stick' (or form a thickened filon the bottom of the pot (you may have to tilt the pan to see it), or registers 170º on an instant-read thermometer, about 5 minutes.
    • Immediately pour the custard through the strainer and into the container of infused cream, stir to combine, and chill in the fridge for at least 4 hours, preferably overnight.
    • Place the ice cream base in the freezer for 30 minutes to get it really cold, stirring it once or twice, then process in an ice cream maker. Scrape into a storage container, cover and 'cure' in the freezer for at least 2 hours for a firmer consistency.
    • Homemade ice cream is best eaten within the first few days of being made, but will keep for a month or two in the freezer.

    Notes

    I love this ice cream blended into berry shakes, below, but it could also accompany roasted peaches or apricots. If you have extra lemon verbena, hang it upside-down to dry in a cool, dark place, then store in a jar and use it to make tisane.
    If you prefer, you can make this ice cream with 1 cup of whole milk and 1 1/2 cups of heavy cream. Save the egg whites for making brown-butter financier cakes; they will keep in the fridge for up to a week, or in the freezer for several months. For more information on making ice cream, see my post on Dreamy Vanilla Ice Cream.
    Timings are based on the shakes.
    Nutritional values are based on one of two shakes.

    Nutrition

    Calories: 199kcalCarbohydrates: 22gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 40mgSodium: 66mgPotassium: 281mgFiber: 2gSugar: 18gVitamin A: 385IUVitamin C: 42.3mgCalcium: 128mgIron: 0.3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Lemon Verbena Ice Cream

    Makes about 1 quart

    I love this ice cream blended into berry shakes, below, but it could also accompany roasted peaches or apricots. If you have extra lemon verbena, hang it upside-down to dry in a cool, dark place, then store in a jar and use it to make tisane.

    If you prefer, you can make this ice cream with 1 cup of whole milk and 1 1/2 cups of heavy cream. Save the egg whites for making brown-butter financier cakes; they will keep in the fridge for up to a week, or in the freezer for several months. For more information on making ice cream, see my post on Dreamy Vanilla Ice Cream.

    2/3 cup lightly packed fresh lemon verbena leaves
    1 cup heavy cream
    1 1/2 cups half and half
    4 egg yolks
    1/2 cup sugar
    pinch salt

    In a small saucepan, heat the cream, swirling occasionally, until small bubbles appear around the sides of the pan. Remove from the heat, add the lemon verbena leaves and submerge them under the cream. Cover and steep for 20 minutes. Strain the cream through a fine-mesh sieve and into a quart-sized mason jar or other heat-proof container. Cover and set aside with the sieve handy.

    Heat the half and half in a medium saucepan, swirling occasionally, until small bubbles appear around the sides of the pan. If you have an instant-read thermometer, have it handy.

    Place the egg yolks in a medium bowl set on a damp towel to stabilize it. Add the sugar and salt, whisking to combine. Whisking constantly with one hand, pour the hot half and half very slowly into the yolks. (This is called tempering, and prevents the yolks from scrambling.) Pour the mixture back into the pot and set over a medium-low flame. Cook, stirring constantly with a heat-proof rubber spatula, scraping the sides and bottom of the pot, until the custard just begins to 'stick' (or form a thickened film) on the bottom of the pot (you may have to tilt the pan to see it), or registers 170º on an instant-read thermometer, about 5 minutes.

    Immediately pour the custard through the strainer and into the container of infused cream, stir to combine, and chill in the fridge for at least 4 hours, preferably overnight.

    Place the ice cream base in the freezer for 30 minutes to get it really cold, stirring it once or twice, then process in an ice cream maker. Scrape into a storage container, cover and 'cure' in the freezer for at least 2 hours for a firmer consistency.

    Homemade ice cream is best eaten within the first few days of being made, but will keep for a month or two in the freezer.

    Lemon Verbena Berry Shakes

    Makes 2 dainty shakes

    1 cup lemon verbena ice cream
    1/2 cup each raspberries and strawberries
    1/4 cup half and half

    Blend all until smooth. Top with an extra berry or two. Drink right away.

    greens on a cloth

    You might also like...

    « Quick Cucumber Onion Pickles
    Corn and Scallion Griddle Cakes »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Truongduchuu says

      June 26, 2015 at 12:50 pm

      I'm so much excited in read this blogs. over all good thinking job.

      Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    How to Build a Vibrant Summer Cheese Board

    Basil Butter

    Gluten-Free Strawberry Shortcake

    Gluten-Free Madeleines

    Footer

    Instagram

    Panzanella is a glorious way to feature summer pro Panzanella is a glorious way to feature summer produce. Toasted bread sops up juices from ripe tomatoes while basil and olive oil add punch. I (@the_bojon_gourmet ) like adding @hodofoods Moroccan tofu cubes for instant protein and extra flavor. They give this salad marinated feta vibes while keeping it vegan!

To stay with the Mediterranean theme, I add kalamata olives, cucumber, and a kicky oregano dressing. Think Greek salad meets panzanella!

Serve this right away as a vegan main dish, or bring it to a picnic or potluck. Get the recipe @hodofoods! #panzanella
    Heirloom tomatoes are getting good in California r Heirloom tomatoes are getting good in California right now and I’m looking forward to making this rustic tomato tart ASAP. 🍅

Flaky gluten-free pie crust melds with a cheesy base and ripe roasted tomato slices. Bring this beauty to a potluck or enjoy slices with a glass of bubbly for an appetizer or a light meal. ✨

https://bojongourmet.com/rustic-heirloom-tomato-tart-gluten-free/
    Paleo Vegan Berry Peach Cobbler 🫐🍑 This rus Paleo Vegan Berry Peach Cobbler 🫐🍑

This rustic summer fruit dessert combines berries and peaches with floofy #glutenfree biscuits. Swapping in finely ground @go_raw organic sprouted pumpkin seeds in place of almond flour makes this nut-free as well. Pumpkin seeds give the biscuits a lovely green hue and loads of buttery flavor. Don’t forget the ice cream! 

Fruit:
1 ¼ pounds peaches or nectarines, in thick wedges (4 cups)
4 ounces (1 cup) blueberries
3 tablespoons (30 g) maple syrup
2 teaspoons tapioca flour
pinch fine sea salt

Biscuits:
½ cup (75 g) cassava or GF AP flour
½ cup (70 g) @go_raw sprouted pumpkin seeds, finely ground
3 tablespoons (30 g) maple sugar or coconut sugar
1 teaspoon baking powder
¼ teaspoon fine sea salt
4 tablespoons (56 g) cold, unsalted butter or vegan butter in ¼-inch dice
¼ cup (60 g) coconut yogurt
¼ cup (60 g) plant milk 
1 teaspoon vanilla extract

for finishing:
2 teaspoons maple or coconut sugar
¼ teaspoon cardamom or cinnamon
1 tablespoon plant milk
plant-based vanilla ice cream, for serving

Position a rack in the center of the oven and preheat to 400ºF.

In a large bowl, toss together the peach slices, maple syrup, tapioca flour, and salt. Scrape into a baking dish (7x10” oval or 9” pie plate) and bake until the fruit is warm and juicy, 15-20 minutes.

Whisk together the cassava and pumpkin seed flours, maple sugar, baking powder, and salt in a large bowl. Add the cold butter bits and rub with your fingers until the butter is somewhat worked in with some pea-sized bits remaining.

In a small bowl, stir together the 2 teaspoons maple sugar and the cinnamon for topping the biscuits.

Place the yogurt, milk, and vanilla in a small saucepan. Place over a low flame and heat, stirring frequently, until the mixture is hot and steamy. Pour the hot dairy mixture into the flour/butter mixture and quickly but gently stir with a flexible silicone spatula until just combined. Scoop small lumps of dough over the fruit. Brush with the milk and sprinkle with the sugar. Bake the cobbler until the biscuits are golden on top and cooked through and the fruit is bubbling vigorously, 20-30 minutes. Serve warm.
    Strawberry shortcake dreams all summer long 🍓 Strawberry shortcake dreams all summer long 🍓

These GF shortcake biscuits are tender and buttery thanks to a blend of gluten-free flours (almond, oat, and rice) plus butter and cream. I’ve included dairy-free and vegan options too! 

✨Tip: if you don’t have any whipped cream on hand, use thick coconut yogurt for a tasty dairy free option like I did here. 

Bojon appétit my loves! 

https://bojongourmet.com/gluten-free-strawberry-shortcake/

#recipereel #gfbaking #strawberryseason
    Moar #zucchini love: chocolate tahini zucchini bre Moar #zucchini love: chocolate tahini zucchini bread ✨

This floofy loaf is paleo, vegan, and nut-free and it’s super simple to whip up with just a bowl and a whisk. Great for packing on picnics and in lunchboxes, or nomming with coffee in the afternoon ✨

https://bojongourmet.com/vegan-paleo-zucchini-bread-tahini-chocolate/

#zucchinibread #tahini #chocolove #paleobaking #paleodessert #bestofvegan #glutenfreevegan #allergyfriendly
    Next up for #zucchini season: GF zucchini fritters Next up for #zucchini season: GF zucchini fritters! Made with chickpea flour and spices for a falafel vibe🧆🥙

I love serving this up with herb yogurt sauce, chopped cucumber, tomato, and a drizzle of lemon. These are easy to make and they use up SO MUCH zucchini!

https://bojongourmet.com/gluten-free-zucchini-fritters/

#zucchinifritters #zucchinirecipes #f52farmstand

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack