| 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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