- 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
Tarragon Ice cream
Ingredients
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
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