Currant Lemon Balm Ice Cream

Here’s how the creation of this Currant Lemon Balm Ice Cream happened. A few weeks ago, we were home in Germany for a visit.  My own special way of taking the edge off of jet lag is biking for as long and as far as I can. So I found myself on my bicycle every day, working off any lingering jet lag. Since our place is near the Dutch border, there was the inevitable wandering over it.

I’m getting to the Currant Lemon Balm Ice Cream. Just hold on. Biking these back roads around the Rur river, I came upon this darling little house in Holland with a table in front selling fresh red currants and jam.  Prices are clearly visible, and also a jar to put money in to pay for whatever goods you want to take away with you. I love the honor system.

So I snagged a box of these red jewels,  joyfully pedaling home to make ice cream. This goal?  To serve a luscious dessert featuring local ingredients at the final family barbecue of our trip home.

One More Ingredient

I suddenly remembered the ton of Melisse (“Lemon Balm” in English) in the garden. Lemon Balm is a mint herb with a very strong lemon flavor.

I plucked a handful, chopped it up. Then I had the idea to infuse it into the custard cream. Then, while in the final mixing phase of the ice cream, I added the fresh currants.

The result is a gorgeous Red Currant Lemon Balm Ice Cream studded with the tartness of the currants and the refreshing, citrusy sting of the lemon balm.  So, potentially, there is a lot going on here for the taste buds. However, when wrapped in creamy custard, the flavor mellows out like a lazy summer afternoon.

This is a perfect summer ice cream. Now, every time I make this delicious treat, the memory of bright summer bike rides in Germany lingers on my tongue with every spoonful.

Print

Red Currant Lemon Balm Ice Cream

Course Dessert

Cuisine American

Keyword homemade ice cream, Ice Cream Recipe, Lemon Balm Ice Cream, Lemon ice Cream, Red Currant ice Cream, Red currant Recipes

Prep Time 15 minutes

Cook Time 15 minutes

Rest/Chill Time: 4 hours

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 4 egg yolks
• 3 cups heavy cream
• 1 1/2 cups whole milk
• 1 cup sugar
• 2 cups fresh red currants rinsed and plucked off the stems
• 1/3 cup chopped fresh lemon balm

Instructions

1. Whisk the egg yolks together in a heatproof bowl and set aside.
2. Heat the cream, milk, and sugar together in a heavy-bottomed saucepan.
3. When the mixture starts to become warm, stir in the lemon balm.
4. Remove it from the heat just before boiling. Slowly pour into the egg yolks, whisking constantly.
5. Cover and set aside for at least 1 hour.
6. Heat the mixture until it thickens.
7. Pour back into the bowl. Cover with plastic wrap so the wrap touches the mixture.
8. Refrigerate for 3 hours or overnight.
9. Pour the mixture into an ice cream maker and process according to the manufacturer's instructions.

10. When ice cream reaches soft serve consistency, add in the red currants.

11. Serve immediately or transfer to a freezer-proof container.
12. Place in the freezer for a few hours or until ready to serve.

So, do you like this Red Currant Lemon Balm Ice Cream? Then also check out some of these other delicious recipes:

LEMON BALM CREAM CABBAGE

Red Gooseberry Lemon Balm Tart

YOGURT LEMON BALM TORTE