Ice Cream Surprise: French Vanilla Ice Cream

Herbs and flowers for flavor and color.

| August/September 1996

Makes 1 quart

This basic recipe is rich but not overpowering. It makes a wonderful foundation for all the herbal ice creams given below, and you can also use it to develop your own ice-cream creations, herbal or otherwise.

  • 1½ cups whipping cream
  • 1½ cups milk
  • 2/3 cup sugar
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  1. In a heavy 2-quart saucepan or double boiler over medium-low heat, stir and heat the cream, milk, and sugar until the sugar dissolves. Do not boil. In a small bowl, whisk the egg yolks lightly. While whisking, pour 1 cup of the hot cream mixture into the bowl, then pour the egg mixture back into the saucepan and place over medium-low heat. Stir constantly with a wooden spoon (don’t let the mixture boil; it could curdle) for about 8 minutes, or until it begins to thicken and coats the spoon. To test for doneness, dip a metal spoon into the mixture and run your finger across the back. The custard is done when your finger leaves a clear, clean trail. A candy thermometer should read 175° to 180°F.
  2. Remove the pan from the heat and stir in the vanilla. Use the prepared base in one of the following recipes, or enjoy it frozen as is, garnished with edible flowers.

Theresa Loe is an aerospace engineer, freelance writer and lecturer who tends her herb garden in a small Southern California coastal community. Her latest book is, The Herbal Home Companion.

Click here for the original article, Ice Cream Surprise.





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