Ingredient:
3 egg yolks
125g caster sugar
25g poppy seeds
Method:
Wash the lemon balm and place the leaves in a pan with the milk and the glucose syrup, if using. Heat to just below boiling point. Allow the flavours to infuse for 30 minutes then discard the leaves. Whisk the egg yolks with the sugar, then add the warm milk and return the mixture to the pan. Heat, stirring continuously, to 80C on a probe thermometer and maintain for 15 seconds. (If you do not have a probe thermometer, you can check if a custard has cooked by seeing if it has thickened sufficiently to coat the back of a spoon. Then draw your finger across the back of the spoon, and if a clear line is left, the custard is cooked. If the line starts to disappear very quickly, it means that the custard needs more cooking.) Do not allow the mixture to boil, or it will scramble. Remove the custard from the heat and continue whisking for a few minutes to reduce the heat. Transfer the mixture to a container, and place in an ice bath, in order to cool the custard as quickly as possible. (Use ice cubes and cold water placed in either a large, shallow container or the kitchen sink, or frozen ice packs straight from the freezer.) When the mixture has cooled, cover the container and transfer to the fridge to mature for a minimum of four hours (or, ideally, overnight). Churn the mixture in an ice-cream machine until it is firm, or alternatively follow the still-freezing method (see p61). Once firm, stir in the poppy seeds and transfer the ice-cream to a sealed container, covering the surface with waxed or grease-proof paper. Transfer to the freezer until needed. The ice-cream can be sprinkled with more poppy seeds before serving.
3 egg yolks
125g caster sugar
25g poppy seeds
Wash the lemon balm and place the leaves in a pan with the milk and the glucose syrup, if using. Heat to just below boiling point. Allow the flavours to infuse for 30 minutes then discard the leaves. Whisk the egg yolks with the sugar, then add the warm milk and return the mixture to the pan. Heat, stirring continuously, to 80C on a probe thermometer and maintain for 15 seconds. (If you do not have a probe thermometer, you can check if a custard has cooked by seeing if it has thickened sufficiently to coat the back of a spoon. Then draw your finger across the back of the spoon, and if a clear line is left, the custard is cooked. If the line starts to disappear very quickly, it means that the custard needs more cooking.) Do not allow the mixture to boil, or it will scramble. Remove the custard from the heat and continue whisking for a few minutes to reduce the heat. Transfer the mixture to a container, and place in an ice bath, in order to cool the custard as quickly as possible. (Use ice cubes and cold water placed in either a large, shallow container or the kitchen sink, or frozen ice packs straight from the freezer.) When the mixture has cooled, cover the container and transfer to the fridge to mature for a minimum of four hours (or, ideally, overnight). Churn the mixture in an ice-cream machine until it is firm, or alternatively follow the still-freezing method (see p61). Once firm, stir in the poppy seeds and transfer the ice-cream to a sealed container, covering the surface with waxed or grease-proof paper. Transfer to the freezer until needed. The ice-cream can be sprinkled with more poppy seeds before serving.
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