Makesabout 1 1/2 quarts
- Active time:20 min
- Start to finish:3 1/2 hr (includes chilling and freezing)
January 2007
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.
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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
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2
(3- to 4-inch) fresh basil sprigs
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2
(3- to 4-inch) fresh tarragon sprigs
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2
(3- to 4-inch) fresh mint sprigs
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2
(3- to 4-inch) fresh lavender sprigs
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4
large egg yolks
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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.
-
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.