Lemon Herbal Ice Cream Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
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
Directions:
* 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 (dont 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
manufacturers instructions.
Source: "The Herb Companion" August/September 1996
Source from luhu.jp
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 (dont 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
manufacturers instructions.
Source: "The Herb Companion" August/September 1996
Source from luhu.jp
Tags
Ice cream