of many homemade ice cream. So after the ice cream is churned, we simply put the entire metal canister in the freezer and enjoy it until it is gone. Our second experiment...a Middle Eastern flavor concoction imagined by John Alexander...wouldn't churn and turn into ice cream. Evidently the entire cup of pine nuts that he added to his Cinnamon, Honey, Lemon Ice Cream with Pine Nut flavor somehow interfered with the freezing process. After letting it churn for more than an hour, we simply poured it into a container, forgot about it in the freezer for the rest of the day, and VOILA!!!! It froze and we enjoyed every spoonful. Who knows what happened?Back to last week's Farmer's Market and an idea for ice cream. I am quite taken with the scent of lemon verbena, much in part due to the divine fragrance of an Anthousa diffuser that I purchased in Greensboro that marries lemon verbena, freesia, and lily of the valley. So, when I asked a vendor at the market who was selling herbs and flowers about a particular herb that looked unfamiliar, I was delighted when she told me that it was lemon verbena. As I rubbed a leaf between my fingers, the aroma was unmistakable. It came home with us and I substituted the lemon verbena leaves and zest of two lemons for the lavender blossoms in the Lavender Ice Cream recipe. Served with Pistachio Shortbread from the August issue of Bon Appetit, Lemon Verbena Ice Cream was more luscious than we ever expected. Now the boys and I are ready to say that it is an even greater favorite than the lavender....More ice cream adventures are sure to follow along with plans to plant lemon verbena in our herb garden next year!
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