Five-Herb Ice Milk

From the kitchen of Carly

Silky ice milk infused with five fresh herbs: lemon balm, basil, tarragon, mint, and lavender. This custard-based frozen dessert tastes herbaceous and slightly floral, sophisticated without being precious. A delicate palate cleanser or elegant finish to any meal.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 2/3 cups whole milk
  • 11 cup sugar
  • 12 tablespoons cornstarch
  • 11/4 teaspoon salt
  • 12 (3- to 4-inch) fresh lemon balm sprigs
  • 12 (3- to 4-inch) fresh basil sprigs
  • 12 (3- to 4-inch) fresh tarragon sprigs
  • 12 (3- to 4-inch) fresh mint sprigs
  • 12 (3- to 4-inch) fresh lavender sprigs
  • 14 large egg yolks
  • 1ice cream maker
  • 1a candy or instant-read thermometer; an ice cream maker

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.

  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.

  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).

  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.

  5. Freeze custard in ice cream maker. Transfer ice milk to an airtight container and put in freezer to harden.