We bought herbs yesterday. Lots of herbs – mint, chives, parsley, tarragon, and basil. Plus there is lavender growing on the deck. All of it went into ice cream – except the chives. This is a view of the decimated cups storing said herbs.
So Epicurious had this interesting recipe for five-herb ice milk. Do you wonder if Baskin Robbins started the same way that I’m starting? 31 flavors – did they open in July? Anyway, I’m looking to make frozen things that use up what were eating and cooking with here, so herb ice cream it is today.
The base of this ice cream was pretty awful. I debated scrapping it and making ice cubes of pureed fruit but what the heck, I churned it and it turned out pretty good. We’re going to grill some peaches and drizzle that chili infused honey I’ve been raving about. And, it’s ice milk-ish so it’s still freezing. Suffice it to say, you get the pictures tomorrow.
Update on the peanut butter ice cream – hubby says it was the best one so far.
Herb Ice Buttermilk Milk Cream – with Grilled Peaches and Maybe Gorganzola
1 cup buttermilk
1 cup whole milk
1 cup cream
about 1 cup fresh herbs – I used 2 stalks basil, 1 heart stalk tarragon, 3 mints sprgs, and 3 lavender sprigs
2/3 cup sugar
pinch salt
2 egg yolks
Grilled Peaches
Gooey sharp cheese such as a cambemzola
Regular drill:
- Mix dairy, herbs, sugar, salt. Bring to boil. Watch carefully, it will boil over. Don’t let it – lift the pan off the burner, lower the heat, and/or stir the heck out of it – but let it boil aggressively for a minute. I’m not sure why, but it seems like the high milk content is the trigger for this requirement. Turn off the heat and let it steep for 30 minutes. Strain out the herbs and press to get all the juice.
- Put the strained mix in a sauce pan, heat gently and whisk in the egg yolks. Cook a little bit – it will be a very light custard – much more milky than others in this set. Pour into a container, saran, chill.
- Churn until your machine has done all it can – it will be loose. Put it in a container to harden and plan for a couple of hours. I’ve stirred this one twice after hour 1 and 2 and it’s just starting to get firm.
- Grill peaches – drizzle them with a little something great – booze, brown sugar, vinegar and let them macerate for a minute.
- Put the ice cream in bowls, top with peaches, and crumble a little tangy sharp cheese – I think a blue but we have some kind of creamy Gorganzola thing here – ooooh, and truffle Romano.
Anyway, pictures and rating tomorrow.