Lemon Balm Ice Cream

With warmer days ahead, it’s the perfect time for ice cream! And not just any – lemon balm ice cream is not only delicious, but good for you! As a mint, it’s easy to grow, and studies have shown that lemon balm can help with anxiety, insomnia, and heart palpitations – all the more necessary after the holiday rush. Plus, it’s proven to help cognitive function and agitation for people with Alzheimer’s. Awesome!


Makes: 500ml
Time: 40 minutes + 1 hour for infusion + overnight to set
– 250ml whole milk
– 250ml double cream
– A pinch of salt
– 40g lemon balm leaves, rinsed and dried
– 4 egg yolks
– 110g caster sugar

1. Put the milk, cream and salt in a saucepan. Roughly tear the lemon balm leaves and add to the pan. Bring to just below the boil, then turn off the heat and let the mixture infuse for an hour or two.
2. Beat the egg yolks with the sugar in a bowl until thick, pale and creamy. Strain the milk/cream mixture to remove the lemon balm leaves, and add to the eggs and sugar. Whisk well, then return it all to the pan.
3. Place pan over a low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon (this could take up to half an hour). When it has thickened, chill mixture in the fridge overnight.
5. The next day, churn the mixture in an ice cream machine until set, then transfer to the freezer.