| Prep: 20 mins | Cook: 10 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 310 | 25g | 15g | 20g |
| sugars | fibre | protein | salt |
| 19g | 0g | 4g | 0.1g |
Yarrow and Lemon Balm Ice Cream: A unique ice cream flavor using fresh yarrow and lemon balm, is one of those recipes that transports me back to the warm breeze and floral scents of a Charleston summer. The combination of yarrow and lemon balm infuses this ice cream with a distinct herbal essence that feels both refreshingly modern and deeply rooted in tradition. It’s an elegant way to elevate the comforting, all-American treat that everyone loves, while introducing a coastal flair that’s close to my heart.
Connecting Tradition with Innovation
Ever since I started experimenting with this recipe, it has been a delightful journey. The yarrow and lemon balm bring a unique, sophisticated flavor that is wonderfully complemented by the creamy texture. This ice cream is a tribute to the simplicity and richness of Southern cuisine, yet it’s inventive enough to wow your friends and family. The finely chopped yarrow leaves add a subtle, almost peppery note, while the lemon balm offers a bright, citrusy aroma that lifts the entire dish.
Health Benefits of Yarrow and Lemon Balm
Beyond their distinctive flavors, both yarrow and lemon balm come with a host of health benefits. Yarrow is known for its anti-inflammatory properties and can help with digestion. Meanwhile, lemon balm has been praised for its calming effects, perfect for a de-stressing treat at the end of a long day. Combining these two herbs in an ice cream not only makes for an exquisite dessert but also provides a small wellness boost.
This recipe pairs beautifully with other light, summer dishes like grilled peaches or a fresh berry salad. If you’re a fan of herb-infused desserts, you might want to try it alongside a lavender shortbread or a rosemary olive oil cake. In both taste and presentation, Yarrow and Lemon Balm Ice Cream: A unique ice cream flavor using fresh yarrow and lemon balm is sure to be a standout addition to any gathering or a quiet evening on the porch.
If you’re curious about the background of yarrow and lemon balm, you can learn more about their origins and benefits from resources like the Verywell Health and WebMD.
Whether you’re a seasoned chef or new to homemade ice cream, this recipe is both accessible and rewarding. It captures a slice of Southern zest that makes every bite memorable. Trust me, once you try it, you’ll be hooked just like I was.
What You’ll Need
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup fresh yarrow leaves, finely chopped
- 1/4 cup fresh lemon balm leaves, finely chopped
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Method
Step One
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar. Once the sugar is fully dissolved and the mixture is hot but not boiling, remove the saucepan from heat.
Step Two
Add the finely chopped yarrow leaves and lemon balm leaves to the hot cream mixture. Stir well to incorporate the herbs into the liquid. Cover the saucepan and let the mixture steep for 30 minutes to allow the flavors to infuse.
Step Three
After 30 minutes, strain the cream mixture through a fine-mesh sieve into a large bowl, pressing on the herbs to extract as much flavor as possible. Discard the herbs. Return the strained cream mixture to the saucepan and heat over medium-low heat.
Step Four
In a separate bowl, whisk the egg yolks until they are smooth and slightly thickened. Gradually add a ladleful of the hot cream mixture to the egg yolks, whisking constantly to temper the eggs. Repeat this process with another ladleful of the cream mixture.
Step Five
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not let the mixture boil.
Step Six
Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until completely chilled.
Step Seven
Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours or until firm before serving. Enjoy your unique Yarrow and Lemon Balm Ice Cream!
