Frozen Treats: Lemon Ice Cream

Try this recipe for a tangy ice cream.

| August/September 2002

Lemon juice and zest and two lemon-flavored herbs combine in this cool, light, and lemony ice cream, which is neither too sweet nor too tart. I like to serve it in hollowed-out lemons topped with fresh lemon balm sprigs. (For zest, use a potato peeler to remove only the yellow portion of the lemon peel, leaving the bitter white layer behind.)

  • Zest of 1/2 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup hard-packed lemon verbena leaves
  • 1/4 cup hard-packed lemon balm leaves
  • 1 batch French Vanilla Ice Cream made with only 1/2 teaspoon vanilla extract
  • 1 tablespoon freshly chopped lemon balm leaves

1. Stir 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. 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 instructions.

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