“cookies & Cream” Milk Sorbet Recipe
cocoa macaron, vanilla custard, lemon verbena
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Ingredients
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Cocoa Macaron
Vanilla Custard
Lemon Verbena Infusion
Method
Cocoa Macaron
- 1
Make the Macaron Shells
In a bowl, sift together almond flour, powdered sugar, and cocoa powder. In a separate bowl, whisk egg whites until frothy. Gradually add granulated sugar and continue whisking until stiff peaks form. Gently fold in the dry ingredients and vanilla extract. Pipe onto a baking sheet and let rest for 30 minutes before baking at 300°F (150°C) for 15-20 minutes.
Vanilla Custard
- 2
Prepare the Custard
In a saucepan, combine whole milk, heavy cream, and half of the sugar. Heat until just boiling. In a separate bowl, whisk egg yolks with remaining sugar and cornstarch. Gradually add hot milk mixture to yolk mixture, stirring constantly. Return to the saucepan and cook over low heat until thickened. Remove from heat and stir in scraped vanilla bean. Chill before serving.
Lemon Verbena Infusion
- 3
Infuse the Water
Bring water to a boil in a small saucepan. Add lemon verbena leaves and steep for 15 minutes. Strain and cool before using.
