Lemon Herbal Ice Cream

chefs-mate chefs-mate 0 Comments
Servings: 1 Difficulty: Intermediate
Jump To Recipe Print Recipe
A bright, aromatic custard ice cream infused with fresh lemon verbena and balm.
Lemon Herbal Ice Cream recipe image
Lemon Herbal Ice Cream recipe image
Print Recipe

Lemon Herbal Ice Cream

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 511.8

Description

This elegant Lemon Herbal Ice Cream offers a sophisticated twist on classic frozen desserts. The base is a rich, velvety custard made with heavy cream, milk, and egg yolks, providing a luxurious mouthfeel. It is beautifully balanced by the zesty brightness of fresh lemon juice and zest. The standout feature is the infusion of lemon verbena and lemon balm, which impart a delicate, floral-citrus aroma that is both refreshing and complex. This dessert is perfect for warm summer evenings or as a light finale to a garden party. The herbal notes cut through the richness of the cream, creating a clean, satisfying finish. It is an ideal treat for those who appreciate subtle, natural flavors over overpowering sweetness.

Ingredients

Directions

  1. In a heavy 2-quart saucepan or double boiler over medium-low heat, combine the cream, milk, and sugar. Stir until the sugar is completely dissolved. Do not let the mixture boil.
  2. In a small bowl, lightly whisk the egg yolks.
  3. While whisking constantly, slowly pour 1 cup of the hot cream mixture into the egg yolks to temper them.
  4. Pour the egg mixture back into the saucepan with the remaining cream mixture. Place over medium-low heat.
  5. Stir constantly with a wooden spoon for about 8 minutes, or until the custard thickens enough to coat the back of the spoon. Do not let it boil, as it may curdle.
  6. Test for doneness by dipping a metal spoon into the mixture and running 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.
  7. Remove the pan from the heat. Stir in the vanilla extract, lemon zest, lemon juice, and the whole lemon verbena and lemon balm leaves.
  8. Cover and refrigerate the mixture for at least 1 hour, or up to overnight, to allow the flavors to infuse.
  9. Strain the chilled mixture through a fine-mesh sieve into a clean bowl to remove the whole leaves. Stir in the chopped lemon balm leaves.
  10. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions until firm.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 511.8kcal
% Daily Value *
Total Fat 33.4g52%
Saturated Fat 20.5g103%
Cholesterol 100.8mg34%
Sodium 45.4mg2%
Total Carbohydrate 50.4g17%
Dietary Fiber 1.0g4%
Sugars 47.8g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

*Herb Measurement: The leaves are measured by "hardpacking," which means pressing down firmly in the measuring cup with your fingers to ensure adequate volume and flavor extraction.

Storage: For best texture, transfer the ice cream to an airtight container before freezing for more than a few hours. It can be stored in the freezer for up to 1 month.

Substitutions: If lemon verbena or lemon balm are unavailable, you can substitute with extra lemon zest and a drop of almond extract for a similar aromatic profile, though the flavor will be distinct.

Keywords: lemon, verbena, balm, herbal, ice cream, custard, dessert, citrus, fresh, floral, cream, yolks, infused, summer, aromatic, zest, chilled, homemade, refreshing, vegetarian
Recipe Card powered by WP Delicious