Buttermilk-Strawberry-Verbena Ice Cream

Wash the strawberries and set about 8 aside. Cut the rest of the strawberries in half, put them in a bowl and add the sugar and the lemon verbena (or some lime juice). Cover and put in the fridge for 2 hours.

Take one cup of buttermilk and heat it slowly in a pan with 8 pieces of the white chocolate. Stir until the chocolate has completely dissolved. Take the mix off the stove and stir in the rest of the buttermilk and the whole milk. Allow to cool and then also store in the fridge for about 2 hours.

Cut the 8 remaining strawberries into little cubes and also cut up the remaining 8 squares of chocolate into little chunks. Set aside.

After chilling, take your sugared strawberries out of the fridge and blend them.

Now take your ice cream machine, turn it on and then first pour in your buttermilk mix and then the strawberry mix.
Churn for about 30-45 minutes. In the last 5 minutes, pour in your cubed strawberries and your white chocolate chunks.

When it comes out of the ice cream machine, it will be more like soft-serve. If you prefer a firmer consistency, transfer into an airtight container and freeze for a couple of hours.

Enjoy!