Lemon Beebrush Ice Cream
/ 2059Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 1/2 | cups | Whipping Cream |
Whipping Cream
Whipping cream - pronounced 'WHIP-ing kreem' is a dairy product that comes from the high-fat part of fresh milk. When fresh milk sits, the fat rises to the top and can be skimmed
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| 1 1/2 | cups | Milk |
Milk
Milk is a creamy liquid produced by mammals. It is essential in diets worldwide. Milk tastes slightly sweet and rich, used in cooking, baking, and as a drink.<br />
<br />
Milk's shelf life varies; refrigerated, it
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|
|
| 2/3 | cup | Sugar |
Sugar
Sugar is a sweet substance that comes from plants like sugarcane and sugar beets. It's used to add sweetness to food and drinks, like coffee, tea, and desserts.<br />
<br />
There are different types of sugar,
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|
|
| 3 | large | Egg yolks | ||
| 1/2 | teaspoon | Vanilla Extract |
Vanilla Extract
Vanilla extract - pronounced 'vuh-NIL-uh ik-STRAKT' is a liquid flavoring made from vanilla beans soaked in alcohol and water.<br />
<br />
It's a staple in baking and cooking, known for its rich, aromatic flavor that enhances
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|
|
| 1 | teaspoon | Lemon Zest | ||
| 2 | tablespoons | Lemon Juice | ||
| 1/4 | cup | Lemon Beebrush » finely chopped |
Lemon Beebrush
Lemon Beebrush, also known as Lemon Verbena is a flowering plant. It grows in South America, Northern Africa, Southern Europe, and Iran.<br />
<br />
Its' bouquet offers an alternative to other lemony flavors such as lemon
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| 1/4 | cup | Lemon Balm » finely minced |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 1 Hour | 3 Hours | 4 hours |
Directions:
1. In a heavy saucepan or double boiler over medium-low heat, heat the whipping cream, milk, and sugar until the sugar dissolves.
2. Stir continuously to prevent the dairy from burning. Do not boil.
3. In a small bowl, whisk the egg yolks lightly.
4. While whisking, pour 1 cup of the hot cream mixture into the bowl to temper the eggs.
5. Pour the egg mixture back into the saucepan and place over medium-low heat.
6. Stir constantly with a wooden spoon, don't let the mixture boil; it could curdle.
7. In about 8 minutes, the mixture will begin to thicken.
8. To test for doneness, dip a metal spoon into the mixture and run your finger across the back.
9. The custard is done when your finger leaves a clear, clean trail.
10. Remove the pan from the heat and stir in the vanilla.
11. Stir the lemon zest, lemon juice and lemon beebrush into the hot ice-cream base.
12. Cover and chill in the refrigerator for at least 1 hour.
13. Strain the mixture and add the finely minced lemon balm leaves for color.
14. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.
Submitted by Kagar K.
| March 27th, 2024
See all of Kagar K.'s Recipes.
Tested and True
Forget the old wives' tale of throwing pasta against the wall to see if it's cooked. Not only does this make your kitchen walls difficult to clean, but it's also not the most reliable method to test pasta's doneness. There's a better way to make sure your pasta is perfectly cooked.
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