Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  whipping cream
  1 1/2           cups  milk
     2/3           cup  sugar
  3                     egg yolks
     1/2      teaspoon  vanilla extract
     1/2                lemon -- zest only
  2        tablespoons  lemon juice -- fresh
     1/4           cup  lemon verbena leaves *
     1/4           cup  lemon balm leaves *
  1         tablespoon  lemon balm leaves -- chopped

Preparation:

* leaves are measured by "hardpacking:" press down in the measuring cup with your fingers. In a heavy 2-quart saucepan or double boiler over medium-low heat, stir and heat the cream, milk, and sugar until the sugar dissolves. Do not boil. In a small bowl, whisk the egg yolks lightly. While whisking, pour 1 cup of the hot cream mixture into the bowl, then pour the egg mixture back into the saucepan and place over medium-low heat. Stir constantly with a wooden spoon (don't let the mixture boil; it could curdle) for about 8 minutes, or until it begins to thicken and coats the spoon. To test for doneness, dip a metal spoon into the mixture and run your finger across the back. The custard is done when your finger leaves a clear, clean trail. A candy thermometer should read 175-180 degrees F. Remove the pan from the heat and stir in the vanilla. Stir in the lemon peel, lemon juice, and hard-packed lemon herbs into the hot ice-cream base. Cover and chill in the refrigerator for at least 1 hour (the longer it is refrigerated, the stronger the flavor will be). Strain the mixture and add the chopped lemon balm leaves for color. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructi

Nutritional Information:

2170 Calories (kcal); 160g Total Fat; (64% calories from fat); 28g Protein; 167g Carbohydrate; 1177mg Cholesterol; 337mg Sodium