Title: Lemon Herbal Ice Cream
Categories: Icecream
Yield: 1 Servings

1 1	/2 c	Whipping cream
1 1	/2 c	Milk
2	/3 c	Sugar
	3	Egg yolks
1	/2 t	s Vanilla extract
1	/2	Lemon -- zest only
	2 t	b Lemon juice -- fresh
1	/4 c	Lemon verbena leaves*
1	/4 c	Lemon balm leaves*
	1 t	b 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

Recipe By :

Date: Sun, 17 Nov 1996 19:09:13 ~0500

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