Lemon Herbal Ice Cream

Directions

1. * Leaves are measured by "hardpacking:" press down in the measuring c. with your fingers
2. In a heavy 2-qt saucepan or possibly double boiler over medium-low heat, stir and heat the cream, lowfat milk, and sugar till the sugar dissolves. Don't boil.
3. In a small bowl, whisk the egg yolks lightly. While whisking, pour 1 c. of the warm cream mix into the bowl, then pour the egg mix back into the saucepan and place over medium-low heat. Stir constantly with a wooden spoon (do not let the mix boil; it could curdle) for about 8 min, or possibly till it begins to thicken and coats the spoon. To test for doneness, dip a metal spoon into the mix 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.
4. 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 warm ice-cream base.
5. Cover and refrigeratein the refrigerator for at least 1 hour (the longer it is refrigerated, the stronger the flavor will be).
6. Strain the mix and add in the minced lemon balm leaves for color. Pour the mix into an ice-cream maker and freeze according to the manufacturer's instructions.