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.