 |
---------- Recipe via Meal-Master (tm) v8.03
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
-----
|
