Rose or Lemon Verbena Ice Cream
Rosemary's Recipes & Remedies
Lemon Verbena is totally refreshing. Rose is romantic. These two ice cream recipes are from Rosemary Nightingale, as published in her recipe book - Squaw Valley Herb Gardens Recipes & Remedies Book.

1 ½ gallons milk (rice, soy or regular)
1 pint whip cream
1 quart half & half
1 ½ Tbsp. vanilla
1 ½ - 2 cups sugar
¾ package of rock salt
7 lbs. ice
Follow directions on ice cream maker

Rose Ice Cream: Pick fresh red, organic Rose petals after the dew has evaporated off of them. Remove white calayx and pack tight 1 cup full.
Lemon Verbena Ice Cream: Pick fresh Lemon Verbena leaves and pack tight 1 cup full.

Add your choice of Rose Petals or Lemon Verbena leaves into 1 ½ gallons of milk and bring to a boil.
Stir often to infuse the flavor. Just before the boiling point, take off heat, add the sugar, and stir until dissolved.
Let sit covered for 5 minutes and then strain out the petals and leaves.
Cool to room temperature, then refrigerate. Stores well overnight until you’re ready to make your ice cream.
Continue with adding ingredients and follow directions.  

Rosemary Nightingale and Tim D. Friesen, artists, husband-and-wife team, share their private home, herb and lavender garden ‘Squaw Valley Herb Gardens’ with visitors by appointment. Their gardens are located 20 miles west of Kings Canyon & Sequoia National Parks, in the Sierra foothills of eastern Fresno County. Worth booking ahead, immerse yourself in nature’s beauty and aromatherapy on a fascinating, fragrant and fun tour. Author-artist-teacher and gardener, Rosemary lectures at the Northwest and San Francisco Flower & Garden Shows and at National, State and Regional Conferences. Click here to get more recipes and remedies, and find out more about Squaw Valley Herb Gardens.