Feel free to experiment with the combination of herbs in this refreshing dessert—we were surprised to discover that even adding a sprig of something assertive like cilantro or oregano to the mix can be delicious. Serve it with the five-spice cones or topped with fresh berries.
Watch this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
Diary of a Foodie
Five-Herb Ice Milk
Diary of a Foodie: Season One: Science of Deliciousness
Makesabout 1 1/2 quarts
- Active time:20 min
- Start to finish:3 1/2 hr (includes chilling and freezing)
January 2007
For ice milk
- 4 2/3 cups whole milk
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 (3- to 4-inch) fresh lemon balm sprigs
- 2 (3- to 4-inch) fresh basil sprigs
- 2 (3- to 4-inch) fresh tarragon sprigs
- 2 (3- to 4-inch) fresh mint sprigs
- 2 (3- to 4-inch) fresh lavender sprigs
- 4 large egg yolks
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Special equipment:
a candy or instant-read thermometer; an ice cream maker
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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.
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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.
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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).
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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.
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Freeze custard in ice cream maker. Transfer ice milk to an airtight container and put in freezer to harden.
Cooks' note: Ice milk keeps 3 days.
- Keywords
- diary of a foodie,
- ian knauer,
- dessert,
- dairy,
- herbs
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