Tarragon Ice cream

Ben Spalding

Ben Spalding

12th January 2011

Tarragon Ice cream

Tarragon ice cream

Ingredients

  • 80g tarragon leaves
  • 6 egg yolks
  • 150g caster sugar
  • 50g liquid glucose
  • 600g milk
  • 550g double cream
  • 2 gelatine leaves
  • 1 cap of green food colouring

Method

1. Blend sugar and 60g of the tarragon in robotcoupe for 30 seconds
2. Soak gelatine
3. Whisk yolks with the sugar/tarragon mix, boil milk and then pour onto egg and whisk fast, return to the pan and cook to an anglaise then add the gelatine
4. Strain through chinois and add remaining tarragon and food colouring, then pour into pacojet containers and freeze for 24 hours then churn
5. Keeps for 1 month in freezer