Lemon herbal ice cream

Yield: 1 Batch

Measure Ingredient
1½ cup Whipping cream
1½ cup Milk
⅔ cup Sugar
3 \N Egg yolks
½ teaspoon Vanilla extract
½ \N Lemon; zest only
2 tablespoons Lemon juice; fresh
¼ cup Lemon verbena leaves*
¼ cup Lemon balm leaves*
1 tablespoon Lemon balm leaves; chopped

* leaves are measured by "hardpacking:" press down in the measuring cup with your fingers

In a heavy 2-quart saucepan or double boiler over medium-low heat, stir and heat the cream, milk, and sugar until the sugar dissolves.

Do not boil.

In a small bowl, whisk the egg yolks lightly. While whisking, pour 1 cup of the hot cream mixture into the bowl, then pour the egg mixture back into the saucepan and place over medium-low heat. Stir constantly with a wooden spoon (don't let the mixture boil; it could curdle) for about 8 minutes, or until it begins to thicken and coats the spoon. To test for doneness, dip a metal spoon into the mixture and run your finger across the back. The custard is done when your finger leaves a clear, clean trail. A candy thermometer should read 175-180 degrees F.

Remove the pan from the heat and stir in the vanilla. Stir in the lemon peel, lemon juice, and hard-packed lemon herbs into the hot ice-cream base. Cover and chill in the refrigerator for at least 1 hour (the longer it is refrigerated, the stronger the flavor will be).

Strain the mixture and add the chopped lemon balm leaves for color.

Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.

Source: "The Herb Companion" August/September 1996

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