Tarragon and Olive Oil Ice Cream

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Tarragon and Olive Oil Ice Cream

Ingredients

Tarragon - 1 bunch
3.2% Milk - 10 fl oz
10% cream - 7 fl oz
Sugar - 3.2 oz
Ocean salt - a pinch
Corn Starch - 4 teaspoons
Olive Oil - 1 fl oz

Step by Step guide

Step 1

Dissolve the cornstarch in 50 ml of milk and set aside temporarily.

Step 2

In a saucepan, combine the remaining milk, cream, salt, and sugar, place over medium heat, and bring almost to a boil. Pour in the cornstarch milk and cook, stirring constantly and keeping the heat on, until thickened. Remove from heat and let cool to room temperature.

Step 3

Prepare the tarragon. First, remove the leaves from the stems (the stems are not needed), wash and dry the leaves. Blanch the leaves in boiling water for 5–10 seconds, drain the boiling water through a sieve, and place the leaves in ice water. Once the leaves have cooled, gather them into a bundle and squeeze out as much moisture as possible. Then, place the tarragon in a blender along with the ice cream base and olive oil, and blend until smooth and a vibrant green color.

Step 4

Strain the resulting mixture through a fine sieve and refrigerate overnight.

Step 5

Freeze in the freezer according to the instructions.

Step 6

If you don't have a freezer, immediately transfer the mixture to an ice cream container, place it in the freezer, and stir the contents of the container every 20–30 minutes until fully set.