Five-Herb Ice Milk: Diary of a Foodie : gourmet.com

Diary of a Foodie

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

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.

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

Special equipment:

a candy or instant-read thermometer; an ice cream maker

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.
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.
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).
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.

Recipe by Ian Knauer