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Before you jump to Homemade Lemon Balm (or Mint) Ice Cream recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That has fully changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living more eco-friendly we won’t be able to resolve the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. Here are a few tips that can help you save energy, for the most part by making your kitchen more green.
Refrigerators and freezers use a lot of electricity, particularly if they are not working as effectively as they should. When you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F as well as 0F. You can cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. It is quite uncomplicated to live green, after all. It’s related to being practical, most of the time.
We hope you got insight from reading it, now let’s go back to homemade lemon balm (or mint) ice cream recipe. To cook homemade lemon balm (or mint) ice cream you only need 6 ingredients and 14 steps. Here is how you achieve it.
The ingredients needed to cook Homemade Lemon Balm (or Mint) Ice Cream:
- Prepare 1 cup fresh lemon balm or mint (I just packed a glass full of leaves from the garden)
- Provide 160 g sugar or to taste
- Use 600 ml whipping cream (30-35% fat)
- Provide 300 ml milk
- Get 2 pinches salt
- You need 6 egg yolks
Instructions to make Homemade Lemon Balm (or Mint) Ice Cream:
- Blend the sugar and the fresh lemon balm/mint together until bright green using a food processor or hand mixer.
- Add cream, milk, salt and the sugar mixture to a medium pot. Heat and simmer on medium-low until the sugar is completely dissolved (5-10 minutes).
- Meanwhile whisk the egg yolks together in a bowl. Whisking constantly, gradually whisk in 1/3 of the hot cream mixture into the bowl with the eggs.
- Then pour the contents of the bowl back into the pot with the rest of the cream and milk.
- Heat again on medium-low and gently cook the mixture until it's thick enough to coat a back of the spoon (do not boil!). This will make a custard.
- You'll know it's done if you run your finger through the custard on the back of the spoon, and it leaves a clean streak like in the photo. You can also measure by temperature - it should be around 170°F/77°C.
- Remove from heat and cover with a lid. Let the lemon balm/mint steep in hot custard for 30 minutes.
- After 30 minutes, strain the custard through a fine strainer to get out big chunks of the herbs and curdled eggs.
- Let cool completely, then chill in the refrigerator for several hours or overnight.
- After chilling, pour the custard into a container and place in freezer for 4-6 hours. Every hour whisk the ice cream with a fork or hand blender to break up the ice crystals that form when freezing. (Or use just use your ice cream maker from here.)
- Here is my ice cream after an hour or two. It was still really liquidy so I just mixed with a fork.
- After another couple of hours, it was close to getting frozen, so I used a hand blender to smooth it out more. You can just mix vigorously with a fork, too, though it might not be perfectly smooth.
- After blending mine looked like this…
- You can eat it soft like soft serve, or give it some more time to harden up :) If it's too hard, let it set out on the counter to soften a bit before scooping out.
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