Lemon herbal ice cream
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Lemon herbal ice cream
  Lemon    Creams  
Last updated 6/12/2012 1:22:00 AM. Recipe ID 54432. Report a problem with this recipe.
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      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.

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Recipe ID 54432 (Apr 03, 2005)

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