Tarragon-Mint Ice Cream
Mint is steeped and tarragon is blended into this lively, bright-tasting ice cream. Cool custard completely before blending in the tarragon leaves—you don’t want their fresh, grassy flavor to wilt under a still-warm custard.
Makes about 4 cups
Makes about 4 cups
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup packed fresh mint leaves
- 6 egg yolks
- ½ cup granulated sugar
- ½ cup packed fresh tarragon leaves
Instructions
- Heat cream and milk in a medium saucepan over medium-low heat until steaming but not simmering, 3 to 5 minutes. Add mint leaves, cover, and turn off heat. Steep for at least 1 hour, then strain through a sieve (discarding mint) and return mixture to the saucepan.
- Prepare an ice bath by filling a large bowl ⅔ of the way with ice and water.
- Return pot to medium-low heat, stirring occasionally, until steaming and warm but not simmering, 3 to 5 minutes.
- Whisk egg yolks and sugar together in a medium bowl for about 1 minute until mixture is silky and light yellow. Whisk about ⅓ of the warm milk into the egg mixture until combined. Add egg mixture to the remaining warm milk and stir to combine. Cook, stirring constantly, for 5 to 7 minutes, until custard thickens and coats a spatula.
- Strain custard through a sieve into a medium bowl. Place bowl in the ice bath for about 10 minutes, stirring to cool down custard.
- Transfer cooled custard to a blender. Add tarragon leaves, cover, and pulse until combined—the mixture will be pale green. Transfer to a lidded container, cover, and refrigerate at least 4 hours or overnight.
- Stir custard to distribute herbs evenly before pouring it into the chilled bowl of your ice cream maker. Process according to the manufacturer’s directions. Transfer to a lidded container, cover, and freeze for at least 2 hours or overnight. Soften at room temperature for about 5 minutes before serving.
Leigh Belanger
Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.
