Free Recipe Lemon Herbal Ice Cream
Recipe Type: I Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Lemon Herbal Ice Cream Recipe
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
Lemon Herbal Ice Cream Preparation
* 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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