I kill things. Let me rephrase that. I kill most green things. I take amazing care of animals but a plant can be in the corner of my living room screaming "water me!" and I will walk blithely by not hearing its cries. So it is a real life miracle that my herb garden survived the winter on my terrace. I abandoned it after the summer and left it to fend for itself. Surprisingly, it came back stronger than ever and I made this ice cream to celebrate.
I also used lemons I brought back to NYC from California picked from my friends' orchard. Only the zest was used. Since I am always squeamish about adding lemon juice to milk product for fear of curdling, I took the chicken way out and flavored the ice cream using lemon extract.
Basil, rosemary, and thyme from my NYC terrace herb garden were chopped it up and infused into the custard. The result was a light lemony taste with unexpected bursts of herb flavor. A Perfect summer treat.
Lemon Mixed Herb Ice Cream
- 2 cups cream
- 2 cups milk
- 2 teaspoons lemon extract
- 2 tablespoons lemon zest
- 4 egg yolks
- 1/2 cup white granulated sugar
- 2 tablespoons chopped basil
- 2 tablespoons chopped rosemary
- 2 tablespoons chopped thyme
- In a medium saucepan bring milk, cream, and lemon extract almost to a boil. Add lemon zest, set aside and let steep for half hour.
- Whisk egg yolks with white granulated sugar.
- Reheat the milk/cream/lemon flavor and slowly pour some into the egg/sugar mixture whisking quickly to temper the eggs.
- Scrape the tempered mixture back into the rest of the milk/cream/lemon and reheat stirring occasionally until the mixture thickens a bit, coating the back of a wooden spoon.
- Remove from heat and strain.
- Add mixed herbs.
- Cover with plastic wrap, making sure the wrap touches the top of the mixture.
- Refrigerate for at lease 3 hours or overnight.
- Place in ice cream maker and follow manufacturers directions.
- Transfer the ice cream to a container and place in freezer until it hardens.