Tarragon Vanilla Ice Cream

Tarragon Vanilla Ice Cream

4 cups Half and Half
1 cup Sugar
1 handful of Tarragon

2 eggs
1/2 tbsp Vanilla Extract
1/2 cup Sugar
Pinch of salt

In a saucepot combine the half and half (or 2 cups cream and 2 cups milk), sugar, and tarragon (I used Texas tarragon). Bring just to a boil then remove from heat.


In a heatproof bowl (bonus points for one with a spout and a lid!) whisk together the eggs, vanilla, sugar, and salt.


Slowly whisk the hot milk mixture into the eggs. Cover and refrigerate until cold.
Strain the mixture into an ice cream freezer and follow the manufacturers directions.



  1. When you say “strain,” do you literally strain the mixture through a sieve? if the eggs appear to be tempered properly, does it make a big difference? Have I been adding egg bits to my ice cream all this time without realizing it?


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