LEMON HERBAL ICE CREAM

      Title: LEMON HERBAL ICE CREAM
  Categories: Ice cream
       Yield: 1 Batch
  
   1 1/2 c  Whipping cream
   1 1/2 c  Milk
     2/3 c  Sugar
       3    Egg yolks
     1/2 ts Vanilla extract
     1/2    Lemon; zest only
       2 tb Lemon juice; fresh
     1/4 c  Lemon verbena leaves*
     1/4 c  Lemon balm leaves*
       1 tb Lemon balm leaves; chopped
  
   * 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 (don't 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
   manufacturer's instructions.
   
   Source: "The Herb Companion" August/September 1996
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