Five-Herb Ice Milk
A delicate frozen dessert infused with five fresh herbs - lemon balm, basil, tarragon, mint, and lavender - combined with a creamy milk base for a refreshing and aromatic treat.
Ingredients
- •4⅔ cups whole milk
- •1 cup sugar
- •2 tablespoons cornstarch
- •¼ teaspoon salt
- •2 sprigs fresh lemon balm
- •2 sprigs fresh basil
- •2 sprigs fresh tarragon
- •2 sprigs fresh mint
- •2 sprigs fresh lavender
- •4 large egg yolks
- •1 piece ice cream maker
- •1 piece candy or instant-read thermometer
Cooking Instructions
- 1.
Whisk together milk, sugar, cornstarch, and salt in a 2- to 3-quart heavy saucepan. Add herb sprigs and bring to a boil, whisking constantly. Gently boil, whisking constantly, 1 minute.
10 min
- 2.
Lightly beat yolks in a large bowl. Pour hot milk mixture through a sieve into a large glass measure, pressing gently on sprigs before discarding, then gradually add to yolks, whisking until combined.
5 min
- 3.
Cook mixture in saucepan over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, 3 to 5 minutes (do not let boil).
5 min
- 4.
Pour custard through cleaned sieve into a clean bowl and cool completely, its surface covered with wax paper. Chill until cold, at least 2 hours.
120 min
- 5.
Freeze custard in ice cream maker. Transfer ice milk to an airtight container and put in freezer to harden.
30 min
