Tarragon & Mint Ice Cream

Need to cool down after a hot year? Try This!


1 Large bunch of Tarragon
1 Large bunch of Mint
2 cups of heavy cream
1 can condensed milk
Pinch if sea salt

Bruice tarragon and mint to release the oils

Place herbs in sauce pan and add heavy cream. Bring to boil and remove.

Cover and let cool for 1 hour.

Strain herbs and let the cream completely cool in refrigerator

Combine condensed milk and salt in a mixing bowl.

Beat cream till stiff peaks form.

Fold 1/3 of the cream mixture into the condensed milk until fully combined then add the rest of the cream.

Pour into freezer approved dish, cover and freeze overnight until firm.

Leave at room temperature for 10-15min before serving

Serving suggestions: Scoops on a sugar cone with a mint leave, Ice Cream bowl with a wafer stick

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