Five-Herb Ice Milk

prep time: 10
cook time: 125


  • ice milk
  • 1 1/8 quarts whole milk
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 fresh lemon balm sprigs
  • 2 fresh basil sprigs
  • 2 fresh tarragon sprigs
  • 2 fresh mint sprigs
  • 2 fresh lavender sprigs
  • 4 large egg yolks


Whisk together milk, sugar, cornstarch, and salt in a 2- to 3 quarts heavy saucepan. Add herb sprigs and bring to a boil, whisking constantly. Gently boil, whisking constantly, 1 minute.

Lightly beat yolks in a large 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.

Cook mixture in saucepan over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 173 degrees on thermometer, 4 minutes (do not let boil).

Pour custard through cleaned sieve into a clean bowl and cool completely, its surface covered with wax paper. Chill until cold, at least 2 hours.

Freeze custard in ice cream maker. Transfer ice milk to an airtight container and put in freezer to harden.

Ice milk keeps 3 days.