By popular request, I’m posting a variation on my Lemon Verbena Sheep Yogurt Ice Cream, which you may have tried if you came to my pop-up restaurant last Summer. Why sheep’s milk, you ask? Sheep’s milk has a higher fat content and a slightly sweeter taste than cow’s milk. If you’re like me, and sheep’s milk cheeses tend to be your favorites, then this ice cream will be worth the ingredient treasure hunt that may be required. Of course you can follow this process with regular cow’s milks whole yogurt, but there’s a thickness and sweetness that comes with the sheep’s milk that can’t really be replicated. It’s now fairly easy to get sheep’s milk yogurt at whole foods all throughout the U.S., which was the final push I needed to prompt this post. (Getting actual sheep’s milk itself is another matter altogether. If you can, consider yourself lucky.) That said, Lemon Verbena Sheep’s Yogurt Ice Cream is a fun foray into ice cream making, and you don’t even need a machine. You do need to plan ahead, because when ice cream making without a maker, there’s making and chilling the custard, freezing the base, blending the base, and freezing … Continue reading →