washington_hotel_ice_cream.txt

Washington Hotel Lemon Balm Ice Cream
Makes 1 1/2 quarts

    * 2 cups milk
    * 2 cup heavy cream (35%)
    * 1 oz. corn syrup
    * 1/4 tsp salt
    * 7 oz. sugar
    * 1/2 vanilla bean
    * 9 oz. fresh lemon balm leaves
    * 10 oz egg yolks

   1. Combine milk, cream, corn syrup, salt and half the sugar in a saucepan.
   2. Split the vanilla bean in half lengthwise and scape the seeds into the pan.
   3. Put the pod and lemon balm leaves into the milk mixture and bring to a boil over medium heat.
   4. As soon as the mixture boils, remove from heat. Allow the mixture to sit undisturbed for 30 minutes.
   5. Gently strain the milk mixture through a coarse sieve to remove the pod and leaves.
   6. Reheat the strained mixture until it simmers.
   7. Blend yolks with the remaining sugar. Add 1/3 of the hot milk mixture gradually, whipping constantly.
   8. Mix the warmed egg yolks into the hot milk and cook, stirring constantly until the mixture is 180F and coats the back of the spoon. This is important to kill any bacteria.
   9. Transfer to an ice bath and cool to 40F. Cover and refrigerate for 12 hours or overnight.
  10. Make in ice cream maker according to manufacturer instructions.