It’s full blown summer. Temps are soaring into the 90s and the heat index is beyond that. I finally caved and bought two small window AC units for my apartment. Summertime life is about eighty seven times better with air conditioning. My cats agree.
Summertime is better with ice cream as well. Especially when it’s a combination of two of my very favorites, mint and lemon. What a marvelously magical combination of flavors. Bright and sunny, tart, and oh-so refreshing. You know how some ice creams leave a heavy film inside your mouth after your finished. Not so here. Wham-bam lemon right of the bat, juxtaposed by a sweet lighter-than-air creaminess (thanks to the use of half and half instead of heavy cream) and finishes with a mellow minty-ness. I predict this will become one of my summer staples. In fact, I am looking forward to it.
An added bonus: a minimum of time spent at the stove. A quick heat to warm up the dairy so as to steep the mint, but that’s it for cooking time. No eggs, no cornstarch, no cooking until thick. I have a beautifully fragrant pot of lemon balm that I clipped from, in addition to my mint plant, but feel free to double up on the mint in this recipe if you don’t have lemon balm.Lemon-Mint Ice Cream makes ~1 1/2 pints (3 cups) ********** 2 cups half-and-half
1/2 cup sugar
pinch of salt
1/2 cup packed mint leaves
1/2 cup packed lemon balm leaves
1/2 cup freshly squeezed lemon juice (~3 lemons) **********
Heat half and half, sugar, and salt over medium heat until steam starts to rise. Remove from heat and submerge mint and lemon balm leaves. Cover and let steep for an hour. Strain through a mesh sieve, pressing hard on leaves to extract as much flavor as possible. Finely zest 2 lemons directly into mint-infused half and half. Juice lemons and whisk into dairy. Chill throughly. Freeze in ice cream maker.