Tarragon / Apricot-Tarragon Ice Creams

Photo by Barbara B.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Tarragon Ice Cream:

  • 1

    quart milk

  • 4 1/2

    ounces granulated sugar

  • 1/2

    Tahitian vanilla bean, scraped

  • 7

    ounces egg yolks

  • 2 1/2

    ounces trimoline or corn syrup

  • 4 1/2

    ounces sugar

  • 12

    sprigs tarragon

  • Salt to taste

  • Apricot-Tarragon Ice Cream:

  • 1

    cup heavy cream

  • 1

    cup whole milk

  • 4.5

    oz granulated sugar

  • 6

    egg yolks

  • 4

    apricots, pitted, pureed and strained

  • 1/2

    oz fresh tarragon

Directions

Tarragon Ice Cream: Put a bain maire on ice. Boil the milk with half of the sugar; add the vanilla bean, mix and set aside. Ribbon the yolks and remaining sugar, and temper with the milk. Cook the mixture over medium heat and, as you would for a crème Anglaise, stir constantly, taking care not to scorch the mixture. It is done when the mixture thickens enough to coat the back of a wooden spoon. Remove from heat. Add the tarragon and mix. Cover and refrigerate the mixture overnight. Strain through a fine chinois, and spin the mixture in an ice cream maker according to the manufacturer’s directions. Apricot Tarragon Ice Cream: Combine tarragon with milk and heavy cream and bring just to a simmer. Cover and let set for 1 hour. Combine yolks with the sugar and whisk until pale. Bring the cream back to a simmer and slowly pour the cream mixture into the yolks while stirring. Return the mixture to the pan and cook over low heat and continue stirring until the mixture thickens and coats the back of a spoon. Strain, pour into a container and chill in an ice bath. Cover and refrigerate for 24 hours. Romove from refrgerator and stir in apricot puree. Process in a an ice cream maker according to manufacturer's directions.

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