Lemon Herbal Ice Cream

This elegant Lemon Herbal Ice Cream offers a sophisticated twist on classic frozen desserts. The rich, silky base of whipped cream and milk is enriched with egg yolks and sweetened just enough to balance the intense citrus notes. Fresh lemon verbena and lemon balm infuse the custard with a fragrant, herbal complexity that feels both garden-fresh and luxurious. The bright acidity of fresh lemon juice cuts through the richness, creating a refreshing finish that is perfect for warm summer evenings or as a palate-cleansing finale to a heavy meal. The delicate floral aromas of the herbs make this dessert a memorable treat for special occasions. Its a harmonious blend of sweet, tart, and aromatic flavors that showcases the best of seasonal ingredients.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 1

Calories: 513.9

Dietary: Gluten-free, Vegetarian

Description

This elegant Lemon Herbal Ice Cream offers a sophisticated twist on classic frozen desserts. The rich, silky base of whipped cream and milk is enriched with egg yolks and sweetened just enough to balance the intense citrus notes. Fresh lemon verbena and lemon balm infuse the custard with a fragrant, herbal complexity that feels both garden-fresh and luxurious. The bright acidity of fresh lemon juice cuts through the richness, creating a refreshing finish that is perfect for warm summer evenings or as a palate-cleansing finale to a heavy meal. The delicate floral aromas of the herbs make this dessert a memorable treat for special occasions. Its a harmonious blend of sweet, tart, and aromatic flavors that showcases the best of seasonal ingredients.

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 whipping cream, milk, and sugar.
2
Stir the mixture gently until the sugar has completely dissolved. Do not let the mixture boil.
3
In a small bowl, whisk the egg yolks lightly until smooth.
4
While continuously whisking the egg yolks, slowly pour about 1 cup of the hot cream mixture into the bowl to temper the eggs.
5
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
6
Return the saucepan to medium-low heat. Stir constantly with a wooden spoon, ensuring the mixture does not boil, for about 8 minutes.
7
Cook until the custard thickens and coats the back of the spoon. To test for doneness, run your finger across the back of the spoon; the custard is done when it leaves a clear, clean trail. A candy thermometer should read 175-180 degrees F.
8
Remove the pan from the heat and immediately stir in the vanilla extract.
9
Stir in the lemon zest, fresh lemon juice, and the whole lemon verbena and lemon balm leaves (hard-packed).
10
Cover the pan and refrigerate the mixture for at least 1 hour to chill and allow the herbal flavors to infuse.
11
Strain the chilled mixture through a fine-mesh sieve to remove the whole herbs.
12
Stir the chopped lemon balm leaves into the strained custard for color and texture.
13
Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 513.9kcal

% Daily Value *
Total Fat 33.4g52%
Saturated Fat 20.5g103%
Cholesterol 100.8mg34%
Sodium 45.6mg2%
Total Carbohydrate 51.0g17%
Dietary Fiber 1.2g5%
Sugars 47.9g
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

Hardpacking the herbs: When measuring the lemon verbena and lemon balm leaves, press them down firmly into the measuring cup with your fingers to ensure accurate volume.

Infusion time: For a stronger herbal flavor, you can refrigerate the custard with the herbs for up to 4 hours before straining.

Storage: Store the finished ice cream in an airtight container in the freezer for up to one month. Let it sit at room temperature for 5-10 minutes before scooping for best texture.

Substitutions: If lemon verbena is unavailable, you can use extra lemon balm or add a bit more lemon zest and juice to compensate for the citrus aroma.

Keywords: lemon, herbal, ice cream, custard, verbena, balm, dessert, summer, frozen, citrus, aromatic, refreshing, vanilla, cream, yolks, infused

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