Ingredients
2
(3- to 4-inch) fresh lemon balm sprigs
2
(3- to 4-inch) fresh basil sprigs
2
(3- to 4-inch) fresh tarragon sprigs
2
(3- to 4-inch) fresh mint sprigs
2
(3- to 4-inch) fresh lavender sprigs
Special equipment: a candy or instant-read thermometer; an ice cream maker
Directions
1.
Whisk together milk, sugar, cornstarch, and salt in a 2- to 3-quart heavy saucepan. Add herb sprigs and bring to a boil, whisking constantly. Gently boil, whisking constantly, 1 minute.
2.
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.
3.
Cook mixture in saucepan over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, 3 to 5 minutes (do not let boil).
4.
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.
5.
Freeze custard in ice cream maker. Transfer ice milk to an airtight container and put in freezer to harden.
7.
Ice milk keeps 3 days.
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