Five-Herb Ice Milk
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Whisk together milk, sugar, cornstarch, and salt in a 2- to 3-quart heavy saucepan
2
Add herb sprigs and bring to a boil, whisking constantly
3
Gently boil, whisking constantly, 1 minute
4
Lightly beat yolks in a large bowl
5
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
6
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)
7
Pour custard through cleaned sieve into a clean bowl and cool completely, its surface covered with wax paper
8
Chill until cold, at least 2 hours
9
Freeze custard in ice cream maker
10
Transfer ice milk to an airtight container and put in freezer to harden
11
Whisk together milk, sugar, cornstarch, and salt in a 2- to 3-quart heavy saucepan
12
Add herb sprigs and bring to a boil, whisking constantly
13
Gently boil, whisking constantly, 1 minute
14
Lightly beat yolks in a large bowl
15
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
16
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)
17
Pour custard through cleaned sieve into a clean bowl and cool completely, its surface covered with wax paper
18
Chill until cold, at least 2 hours
19
Freeze custard in ice cream maker
20
Transfer ice milk to an airtight container and put in freezer to harden