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