CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Ice cream |
1 |
Batch |
INGREDIENTS
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 |
INSTRUCTIONS
* 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 <placel@worldnet.att.net>
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