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Lemon Herbal Ice Cream

Ingredients: 1 1/2 Cup(s) Whipping cream 1 1/2 Cup(s) Vanilla bean, split 2/3 Cup(s) Non-fat egg substitute (equivalent to 2 eggs) 3 Egg yolks 1/2 Teaspoon(s) Orange juice concentrate; thawed 1/2 Lemon -- zest only 2 Tablespoon(s) Lemon juice -- fresh 1/4 Cup(s) Lemon verbena leaves* 1/4 Cup(s) Lemon balm leaves* 1 Tablespoon(s) Lemon balm leaves -- 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 Recipe By : Date: Sun, 17 Nov 1996 19:09:13 ~0500
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