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
- 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
- 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.
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