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

Chill the mixture in the refrigerator for at least 30 minutes.

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

In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.

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

Fold the meringue gently into the churned ice cream base.

Transfer the mixture to an airtight container and freeze for at least 4 hours or until firm.