Title: Lemon Herbal Ice Cream
Categories: Ice cream
Yield: 1 Batch

1 1/2 c Whipping cream
1 1/2 c Milk
2/3 c Sugar
3 Egg yolks
1/2 ts Vanilla extract
1/2 Lemon; zest only
2 tb Lemon juice; fresh
1/4 c Lemon verbena leaves*
1/4 c Lemon balm leaves*
1 tb 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
Posted to MM-Recipes Digest V3 #209

Date: Fri, 2 Aug 1996 08:11:37 +0000

From: Linda Place