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Prep Time: 20 Minutes Cook Time: 190 Minutes |
Ready In: 210 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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.
6. Cooks' note: Ice milk keeps 3 days.
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