Honey Lemon Balm and Rum Ice Cream and How I Develop My Recipes.
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Recipe type: ice cream
Prep time: 
Cook time: 
Total time: 
 
An herb and honey based ice cream
Ingredients
  • 2 cups Heavy Cream
  • 1 cup milk
  • ¾ cups runny honey preferably wild flower
  • 1 cup loosely packed lemon balm leaves washed and dried
  • 1 vanilla bean split and scraped open
  • 3 eggs
  • pinch of salt
  • 2 tablespoons dark rum
Instructions
  1. In an pot carefully heat the cream, milk , honey, lemon balm and vanilla until it begins to simmer. Honey likes to expand and boil rapidly so carefully watch your pot so it doesn't boil over.
  2. Turn off heat , cover with lid, and let the mixture sit for one hour to allow the lemon balm and vanilla to infuse the cream and milk.
  3. Strain out the lemon balm leaves and vanilla pods with a wire mesh strainer.
  4. Gently reheat after one hour on medium high.
  5. Beat the eggs in a bowl with the pinch of salt.
  6. Temper the eggs (adding a little stream of the hot milk and cream liquid to the eggs while beating) .
  7. Take the tempered eggs and add to the milk and cream mixture. Whisk constantly until the mixture just starts to thicken.You don't want to over cook this custard. If the mixture curdles, take a immersion blender while still warm/ hot and smooth out.
  8. Add the dark rum and whisk.
  9. Turn off heat.
  10. Strain through a wire mesh strainer and allow to cool to room temp.
  11. Refrigerate until ready to use, before adding to to your frozen freezer bowl.
  12. Process according to your ice cream makers instructions for 25 minutes or so.
Recipe by COCO COOKS at https://www.coco-cooks.com/2012/07/honey-lemon-balm-and-rum-ice-cream-and-how-i-develop-my-recipes/