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.

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

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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.

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2 comments

  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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