Jun 09 2026
Restaurants›HIDE›Meadow Hay Ice Cream, Oat Cake, Strawberries & Lemon Verbena Recipe

Meadow Hay Ice Cream, Oat Cake, Strawberries & Lemon Verbena Recipe

Inspired by HIDE
Time2h 30m
Serves4

Make Meadow Hay Ice Cream, Oat Cake, Strawberries & Lemon Verbena Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the Meadow Hay Ice Cream

For the Oat Cake

For the Strawberries and Lemon Verbena

Method

For the Meadow Hay Ice Cream

  1. 1

    Infuse the Milk

    In a saucepan, combine the meadow hay and whole milk. Heat gently until just below boiling. Remove from heat and let steep for 30 minutes.

  2. 2

    Make the Ice Cream Base

    Strain the milk to remove the hay. In a separate bowl, whisk together the egg yolks and sugar until pale. Gradually add the infused milk and cream. Cook over low heat until thickened, then stir in vanilla extract.

  3. 3

    Chill and Churn

    Cool the mixture in the fridge for at least 4 hours, then churn in an ice cream maker according to manufacturer’s instructions. Freeze until firm.

For the Oat Cake

  1. 4

    Preheat Oven

    Preheat your oven to 180°C (350°F).

  2. 5

    Combine Dry Ingredients

    In a bowl, mix together rolled oats, flour, baking powder, and salt.

  3. 6

    Mix Wet Ingredients

    In another bowl, whisk together melted butter, brown sugar, eggs, and milk until smooth.

  4. 7

    Combine and Bake

    Fold the dry ingredients into the wet ingredients until just combined. Pour into a greased baking dish and bake for 25-30 minutes or until golden.

For the Strawberries and Lemon Verbena

  1. 8

    Prepare Strawberries

    Slice strawberries and toss them with sugar, lemon juice, and lemon verbena leaves. Let sit for 15 minutes to macerate.

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