Ingredients
- 5 g lemon verbena leaves, fresh, washed and well drained (no branches)
- 200 g sugar, white
- 250 g marscapone cheese
- 700 g yoghurt, natural, greek style
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grind leaves and sugar for 10 seconds, speed 8.
Add youghurt and marcapone
"Closed lid" 20 seconds, 
"No counter-clockwise operation" speed 6.Freeze for 2-4 hours, roughly cube and blend for
"Closed lid" 8 seconds, "No counter-clockwise operation" speed 8. Alternatley, churn in an icecream machine.
Tip
This feezes easily and doesn't need as much churning as a proper custard based icecream.
I have also added a variation with Lemon Verbena, I expect other leafy herbs would also work well.
Original recipe from Delicious magazine published on Taste.com.au
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
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Comments
angemariem: I'm glad you enjoyed it, thanks!
Mixing Adventures: It's my favorite dessert herb. I hope you've found lots of other nice things to do with your prunings!
I have hesitated to make this, despite having it recommended to me, because I just couldn't imagine lemon verbena in icecream! But I'm so glad I took the plunge and gave it a try, as it's amazing!! My daughter said it tastes like a mojito! Thanks so much for sharing. I am sad to think of all the lemon verbena prunings I have thrown away when it could have been turned into this delicious treat.
I made this yesterday for a friend's birthday, absolutely beautiful! Thank you, will definitely be making it again!
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