Active Time

　　20 min

　　Total Time

　　3 1/2 hr (includes chilling and freezing)

　　Feel free to experiment with the combination of herbs in this refreshing dessert — we were surprised to discover that even adding a sprig of something assertive like cilantro or oregano to the mix can be delicious. Serve it with the five-spice cones or topped with fresh berries.

　　

Ingredients

Makes about 1 1/2 quarts

　　

For ice milk

4 2/3 cups whole milk

　　1 cup sugar

　　2 tablespoons cornstarch

　　1/4 teaspoon salt

　　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

　　4 large egg yolks

　　ice cream maker

　　

Special Equipment

a candy or instant-read thermometer; an ice cream maker

　　

Step 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.

　　

Step 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.

　　

Step 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).

　　

Step 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.

　　

Step 5

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

　　Cooks' note:

　　Ice milk keeps 3 days.