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Ingredients
- 1 1/2 c. Whipping cream
- 1 1/2 c. Lowfat milk
- 2/3 c. Sugar
- 3 x Egg yolks
- 1/2 tsp Vanilla extract
- 1/2 x Lemon, zest only
- 2 Tbsp. Lemon juice, fresh
- 1/4 c. Lemon verbena leaves*
- 1/4 c. Lemon balm leaves*
- 1 Tbsp. Lemon balm leaves, minced
Directions
- * Leaves are measured by "hardpacking:" press down in the measuring c. with your fingers
- In a heavy 2-qt saucepan or possibly double boiler over medium-low heat, stir and heat the cream, lowfat milk, and sugar till the sugar dissolves. Don't boil.
- In a small bowl, whisk the egg yolks lightly. While whisking, pour 1 c. of the warm cream mix into the bowl, then pour the egg mix back into the saucepan and place over medium-low heat. Stir constantly with a wooden spoon (do not let the mix boil; it could curdle) for about 8 min, or possibly till it begins to thicken and coats the spoon. To test for doneness, dip a metal spoon into the mix 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 warm ice-cream base.
- Cover and refrigeratein the refrigerator for at least 1 hour (the longer it is refrigerated, the stronger the flavor will be).
- Strain the mix and add in the minced lemon balm leaves for color. Pour the mix into an ice-cream maker and freeze according to the manufacturer's instructions.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 727g | |
| Calories 1309 | |
| Calories from Fat 617 | 47% |
| Total Fat 70.2g | 88% |
| Saturated Fat 43.77g | 175% |
| Trans Fat 0.0g | |
| Cholesterol 265mg | 88% |
| Sodium 230mg | 10% |
| Potassium 749mg | 21% |
| Total Carbs 160.92g | 43% |
| Dietary Fiber 0.6g | 2% |
| Sugars 153.82g | 103% |
| Protein 16.31g | 26% |
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