Lemon Herbal Ice Cream Recipe

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
  
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