Preparation Time - 1 Hour
Preparation Method - Ice Cream Maker

Recipe that Compliments:

Tips and Hacks
To keep your cauliflower looking bright and white, try adding a 1/4 cup of milk to the boiling water. The milk's proteins and fats form a protective barrier around the cauliflower florets, preserving their color and enhancing their natural whiteness on the plate.

Lemon Beebrush Ice Cream

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Kagar K. | March 27th, 2024

Ingredients are for 1 Portion
Scale It
Qty Unit Ingredient
1 1/2 cups Whipping Cream
1 1/2 cups Milk
2/3 cup Sugar
3 large Egg yolks
1/2 teaspoon Vanilla Extract
1 teaspoon Lemon Zest
2 tablespoons Lemon Juice
1/4 cup Lemon Beebrush » finely chopped
1/4 cup Lemon Balm » finely minced
Prep Time Process Time Overall Time
1 Hour 3 Hours 4 hours

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.

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