Five-Herb Ice Milk
Five-Herb Ice Milk is a gluten free and vegetarian beverage. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 3. One serving contains 593 calories, 16g of protein, and 19g of fat. Head to the store and pick up lavender sprigs, cornstarch, egg yolks, and a few other things to make it today. From preparation to the plate, this recipe takes about 5 hours.
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.