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Red Currant Lemon Balm Ice Cream

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.