Lemon Herbal Ice Cream

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.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 1

Calories: 511.8

Dietary: Gluten-free, Vegetarian

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

1 1/2 cup Whipping cream
1 1/2 cup Milk
2/3 cup Sugar
3 Egg Yolks
1/2 teaspoon Vanilla extract
1/2 Lemon; zest only
2 tablespoon Lemon juice; fresh
1/4 cup Lemon verbena leaves*
1/4 cup Lemon balm leaves*
1 tablespoon Lemon balm leaves; chopped

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

Read it online: https://www.chefs-mate.com/recipe/lemon-herbal-ice-cream-2/