Recipe for Lemon & Dark Chocolate Ice Lollies – Verbena & Cardamom

For the flavored whipped cream: In a saucepan, combine the cream, the lemon verbena stems, and the crushed cardamom with a pestle. Bring to a boil, then cover and let steep.

Once the mixture has cooled, place it in the refrigerator until completely chilled. The cream should be very cold. Place it in the freezer if you are in a hurry.

Once the cream is well chilled, pour it into the mixing bowl through a sieve to filter it, pressing to extract all the flavors. Add the cream and adjust if necessary to have a total of 375g of cream.

Whip the cream until soft peaks form and set aside.

For the sabayon: Prepare a bain marie. In a mixing bowl, pour in the warm lemon juice, the zest, the liqueur, the sugar, the egg, and the egg yolks. Place over the bain marie, ensuring the bottom of the bowl is submerged in water.

Using a whisk and continuing to mix, heat the mixture until it reaches 45-50°C. If you don’t have a thermometer, test with your finger and stop when it feels warm. This only takes a few minutes.

Remove the bowl from the water bath and whip at high speed until the mixture is barely warm. It should double in volume and "form a ribbon," becoming foamy and shiny. The mixture will be slightly liquid; this is normal.

For the mixture: Then gently add, using a spatula, the whipped cream; the mixture must not lose volume, and you should not break the bubbles.

Fill your molds, making sure to insert the sticks! Let them set overnight before unmolding and coating with chocolate.