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Fennel Blossom and Lemon Balm Ice Cream with Absinthe

In a corner of my garden, fennel and lemon balm are in perfect harmony.

Do you see it there at the other end of the greenhouse? beautiful or
Not long ago I was picking peas with this duo when I was struck by the aroma of blooming fennel and sun-warmed lemon balm; I picked a fennel flower and chewed it, holding a crushed lemon balm leaf to my nose. Yes, it works.

Tana , this is for you.
Biting into young fennel buds is like tasting sweet floral licorice with the well-matched sourness of lemon balm. Ice cream was already an obvious choice and I just had to find something to flavor it straight from the garden, so to speak.

Absinthe or, if you don't have it, Pernod (which you can buy in small bottles just for this occasion) - but I really don't want you to stop buying absinthe for the many spoons of coffee you'll use in this recipe. Unless you really need to add your own absinthe , and if you do, go for it, this was the boost I needed.

Ah, the icy herbal aroma with a hint of alcohol ( thanks, Miles! ).

This is my idea.
Ice cream made from dill flowers with lemon balm and wormwood

Use sharp kitchen scissors to trim the flower buds from the young stems.
Do this over a container as the buds tend to fly away when released.

Lightly squeeze the lemon balm leaves before dipping them into the milk.

While the sprouts and lemon balm are soaking, add the egg yolks, sugar and salt.

Strain the milk through a double sieve .
Press the herbs with the back of a spoon to extract all the flavors.

Mmmmm. Absinthe. But just a touch. (Thanks Miles !!)

My sweet chicken eggs have a dark orange yolk.

Dill flower, lemon balm ice cream with absinthe
Original recipe by Christina.
It clicks
2 tablespoons fresh fennel blossoms, cut into about 3 large stalks.
1 cup fresh lemon balm leaves, tightly packed and lightly crushed with a mortar and pestle
2 glasses of milk (can be whole or 2%)
1 cup cream
4 large egg yolks
1/2-2/3 cup sugar (I used 1/2 cup, you might like it sweeter)
Pinch of sea salt
1/2–1 tablespoon absinthe or Pernod (to taste, optional)

be ready
  • Place the fennel blossoms, chopped lemon balm leaves and milk in a medium saucepan over medium heat. Heat until the milk begins to form small bubbles on the sides of the pan and steam rises from the surface.
  • Remove the pan from the heat, cover and let sit for at least 20 minutes to thicken and flavor the herbs.
  • While the herbs are soaking in the hot milk, whisk the eggs, sugar and salt until well combined and the sugar begins to dissolve. Set aside.
  • Strain the milk through a double sieve to remove any remaining herbs and squeeze out the herbs to extract all the milk and good flavor.
  • Wash the bowl, then pour the strained milk into it. Heat gently over low heat.
  • Pour about a quarter of the milk into the eggs, stirring constantly. Now add the hard-boiled eggs to the milk and heat gently, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and you can make a mark with your finger. Do not let the mixture boil or it will curdle.
  • Pour the mixture into a glass or ceramic bowl and let cool for 10 minutes.
  • Add the absinthe and cream to the milk cream and egg and mix well.
  • Cover the bowl and refrigerate for 4 to 6 hours, preferably overnight, or until the mixture is very cold.
  • Mix in an ice cream maker according to manufacturer's instructions .

This ice cream can be served straight from the machine, but it tastes best in a container with a lid (place a piece of wax paper or plastic wrap over it before sealing the ice cream) and refrigerate for at least an hour. .

Dill and lemon balm grow quickly and thrive in my garden on the Northern California coast as the temperatures warm and the days lengthen. My garden soil is enriched with a mixture of horse manure, chicken manure and quality composted vegetables. It drains well, which is very important for these herbs.

Do you want to grow dill and lemon balm in your garden? For growing tips and seed information, follow these links:
For fennel - .
Melissa -

Copyright © 2005-2012, Christina Cox. All rights reserved

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