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.
Ice milk keeps 3 days.
Recipe information
Total Time
3 1/2 hr (includes chilling and freezing)
Yield
Makes about 1 1/2 quarts
Ingredients
For ice milk
Special Equipment
Preparation
Step 1
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.
Step 2
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.
Step 3
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).
Step 4
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.
Step 5
Freeze custard in ice cream maker. Transfer ice milk to an airtight container and put in freezer to harden.
Recipe notes
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