Mint and Lemon Balm Ice Cream
We're in lock down in Barcelona. And there's no herbs growing on my terrace. In fact there's nothing growing on my terrace at the moment!
Luckily the boys in the flat above us threw down a bunch of mixed herbs from their terrace, mostly mint and lemon balm (which they recommended we make into soothing teas).
The weather's hotting up now though, so instead I knocked up a quick ice cream based on a recipe in the excellent Ices: The Definitive Guide by Liddell and Weir.
It uses a light French vanilla custard base, infused with the grassy flavors of the herbs using a vigorous muddle and a bit of a steep.
The end result was slightly chewy ice cream with a lovely, herby fresh mint flavor that's lifted by the citrusy lemon balm.
Perfect for eating on our plantless terrace, as we enjoy the last of the days sun and dream about when the garden centers will open again...