1 1/2 cup whipping cream
1 1/2 cup milk
2/3 cup sugar
3 egg yolks
1/2 tsp vanilla extract
1/2 lemon, zest only
2 tbsp lemon juice, fresh
1/4 cup lemon verbena leaves*
1/4 cup lemon balm leaves*
1 tbsp lemon balm leaves, chopped
Directions
* 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
Servings: 1 batch
Lemon Herbal Ice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Ice Cream; Vegetable
The History of Recipes
Recipes as an idea can be found back into antiquity, in truth as far as pharonic Egypt, and possibly even further. However, generally, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to historians is a collection of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a man called Apicius compiled a collection of scripts which described recipes prepared by wealthy Romans. In his publication, he recounts how the meals were divided into appetizers, entrees and afters, a very modern way of dining. He also tells us how the chefs of Roman times used a good variety of spices, including a few that will be familiar to modern cooks for example thyme, fennel and dill. Moving our culinary historical trip onwards, there are two interesting cookery books which were published in the 1300s ; one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are nothing to do with the curry that we all know today, but instead descriptions of the types of food on the menus of the upper classes of that period. Later on, in the 15th century, the Crusaders brought back many new foods and spices from the East, such as rosemary and coriander. These new foods and spices led to a surge in manuscripts on cooking, most of which are kept safe in academic collections. Over the succeeding few centuries, the wealthy families of the West tried to lay on the most extravagent meals, and as a result cooks and their recipe collections were much in demand. Nevertheless, it was during the 1800s that cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and publishing recipes of the day. When we get to the 20th century, cooking books were increasing in popularity as a result of increased literacy, more free time and having more money. |
We hope you enjoy this Lemon Herbal Ice Cream recipe.
