1 1/2 cup whipping cream
1 1/2 cup milk
2/3 cup sugar
3 egg yolks
1/2 tsp vanilla extract
1/2 lemon, zest only
2 tbsp lemon juice, fresh
1/4 cup lemon verbena leaves*
1/4 cup lemon balm leaves*
1 tbsp lemon balm leaves, chopped
A Recipe for
Lemon Herbal Ice Cream
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This is a recipe for Lemon Herbal Ice Cream from the recipe cookbook of Recipes-to-go (Dessert)
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Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
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* 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
Serves: 1
Lemon Herbal Ice Cream Recipe brought to you by Recipes To-Go