Pulse the lemon balm and sugar together in a food processor until finely ground. Pulse in the salt, crème fraiche, half and half and lime juice until combined. Strain the mixture through a fine mesh sieve, then freeze in an ice cream maker. 'Cure' the ice cream in the freezer until firm, two hours or so, then serve with fresh strawberries, if desired.
This ice cream is best eaten a day or two after being made, but will keep in the freezer for a month or so. I mean, it's ice cream, after all.
Notes
Adapted from The Herbfarm Cookbook.Nutritional values are based on one of six servings.