In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, lemon juice, lemon zest, and chopped lemon balm until well combined.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.

In a clean mixing bowl, beat the egg whites until soft peaks form.

Gradually add granulated sugar, continuing to beat until stiff peaks form.

Add vanilla extract and mix until combined.

Spread the meringue over the ice cream before serving.