Five-Herb Ice Milk

Name: Five-Herb Ice Milk
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 3
Cuisine: Global
Ingredients: 2 sprigs (3- to 4-inch) fresh basil; 2 Tbsps cornstarch; 4 larges egg yolks; 2 sprigs (3- to 4-inch) fresh lavender; 2 sprigs (3- to 4-inch) fresh lemon balm; 2 sprigs (3- to 4-inch) fresh mint; 0 teaspoons salt; 237 milliliters sugar; 2 sprigs (3- to 4-inch) fresh tarragon; 1 liters whole 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.

Instructions

Whisk together milk, sugar, cornstarch, and salt in a 2- to 3-quart heavy saucepan.

Ingredients you will need

Corn Starch

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Add herb sprigs and bring to a boil, whisking constantly. Gently boil, whisking constantly, 1 minute.

Equipment you will use

Whisk

Lightly beat yolks in a large bowl.

Ingredients you will need

Egg Yolk

Equipment you will use

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.

Ingredients you will need

Egg Yolk

Milk

Equipment you will use

Whisk

Sieve

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).

Equipment you will use

Wooden Spoon