Tarragon ice cream
Tarragon, with its heady aniseed flavour, is in season throughout the spring and summer. Put it to great use in this ice cream, which is perfect for sunny days and warm evenings
- Serves: 500 persons
- 200ml whole milk
- 400ml double cream
- 6egg yolks
- 150g caster sugar
- 40g tarragon
Step 1Gently heat the milk and cream in a pan over a low heat, stirring every now and again, until nearly simmering. Meanwhile, put the egg yolks into a bowl with the sugar and whisk briefly until slightly lightened.
Step 2Pour over a little of the hot creamy milk and whisk to combine, then add the rest in a slow, steady stream while whisking. Pour everything back into the pan and cook very gently while scraping the bottom of the pan with a spatula, for 10-15 minutes, stirring all the time, until the custard thickens and coats the back of a spoon.
Step 3Put the tarragon into a blender and set a fine sieve over a bowl or container. Pour the custard into the blender and whizz until smooth and bright green. Pour into the container through the sieve. Leave to cool at room temperature, then pour into an ice cream maker and churn until frozen, then freeze completely.