Ice cream with tarragon and olive oil
3 servings
60 minutes
Ice cream with tarragon and olive oil is an exquisite dessert that combines a delicate creamy texture with a refreshing spicy note of tarragon and a velvety taste of olive oil. European cuisine is renowned for its bold combinations, and this recipe is a wonderful example of gastronomic creativity. Tarragon, traditionally used in drinks, reveals its complex aroma here, while olive oil adds sophistication and softness to the flavor. This ice cream is perfect as an unusual conclusion to a meal, especially with fruits or caramel notes. Refreshing, slightly herbal, and incredibly delicate—it attracts gourmets seeking new taste discoveries.
1
Dissolve starch in 50 ml of milk and set aside temporarily.
- Cornstarch: 4 teaspoons
- Milk 3.2%: 300 ml
2
In a saucepan, combine the remaining milk, cream, salt, and sugar, place over medium heat, and bring to almost a boil. Pour in the starch milk and cook, stirring constantly and not lowering the heat, until thickened. Remove from heat and cool to room temperature.
- Milk 3.2%: 300 ml
- Cream 30%: 200 ml
- Sugar: 90 g
- Sea salt: pinch
- Cornstarch: 4 teaspoons
3
Prepare tarragon. First, remove the leaves from the stems (the stems are not needed), wash and dry the leaves. Blanch the leaves in boiling water for 5-10 seconds, drain the boiling water through a strainer, and place the leaves in ice water. Once cooled, gather the leaves into a bunch and squeeze out as much moisture as possible. Then send the tarragon to a blender along with frozen base and olive oil and blend until smooth and maximally green.
- Tarragon: 1 bunch
- Olive oil: 30 ml
4
Strain the resulting mass through a fine sieve and refrigerate overnight.
5
Freeze in the freezer according to the instructions.
6
If there is no freezer, immediately pour the resulting mixture into an ice cream container, place it in the freezer, and stir the contents every 20-30 minutes until fully frozen.