recipe
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Chicago
Tarragon Ice Cream with Strawberry Ripple
Martin Sorge
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$1.00
Tarragon and strawberries have great banter. The high-toned licorice notes and whispers of vanilla in the tarragon pair surprisingly well with the floral, complex flavor of perfectly ripe fresh strawberries. I use an egg-less ice cream base here to let the tarragon shine. (Plus its much easier than a custard.) The no-cook ripple keeps the bright, fresh flavor of just-picked strawberries.
You Need
1 quart
12:00
Tarragon Ice Cream Base
- 300 g whole milk
- 35 g light corn syrup
- 2 Tablespoons dry milk powder
- 1/2 tsp kosher salt
- 100 g (1/2 cup) sugar
- 1/4 tsp xanthan gum
- 1 tsp vanilla extract
- 300 g heavy cream
- 1/2 cup loosely packed fresh tarragon
Strawberry Ripple
- 113 g (4 oz) ripe fresh strawberries, washed and hulled
- 50 g (1/4 cup) sugar
- 10 g freeze-dried strawberries or freeze-dried strawberry powder
- 1 tsp kirsch (optional)
- pinch of kosher salt
How To
- Add the milk and corn syrup to a small saucepan. In a bowl, whisk together milk powder, salt, sugar, and xanthan gum. Put the pan over medium heat, and add the sugar mixture, whisking to combine. Cook, stirring, over medium heat for about 4-5 minutes, just until the mixture begins to steam and the sugar is fully dissolved.
- Pour into a 4-cup measuring cup (or bowl of equivalent size). Add the heavy cream, vanilla extract, and whisk to combine. Cover and chill in the refrigerator until cold, at least 4 hours, but overnight is best.
- In a small saucepan, bring about 4 cups water to a boil. In a medium bowl, prepare an ice bath (about 3 cups of ice and 3 cups of cold water). Once the water boils, add the tarragon and count to 10. After 10 seconds, remove the tarragon and dunk it in the ice bath. Remove it from the ice bath and gently squeeze excess water from the tarragon.
- Add the tarragon and about 1 1/2 cups of the ice cream base to a blender and blend for about 1 minute. Strain the mixture through a fine-mesh strainer and push on any remaining solids to extract the flavor. Whisk this mixture into the rest of the ice cream base mixture. Cover and chill completely in the refrigerator, at least 4 hours, up to 2 days.
- Combine strawberry ripple ingredients into a blender or small food processor and blend on high speed for about 1 minute. Pour into a small (1-cup) liquid measuring cup. Cover and refrigerate at least 2 hours or until needed, up to 4 days.
- Churn the tarragon ice cream according to your ice cream machine’s instructions. While the ice cream churns, freeze whatever container you will be storing the ice cream in.
- Just before the ice cream finishes churning, grab the chilled strawberry ripple from the refrigerator and the ice cream storage container from the freezer. Be prepared and work quickly.
- Once the ice cream is finished churning, drizzle about 3 Tablespoons of ripple around the bottom of the container, then add about 1/4 of the ice cream and spread as evenly as possible, without disturbing the ripple. Drizzle about 1/4 cup of ripple on top of the ice cream, then add another 1/4 of the ice cream mixture. Repeat until all of the ice cream and ripple are used up.
- Get a butter knife and make one large S-shaped squiggle all the way down the dish to lightly swirl the ice cream and strawberry ripple. Don't do this too much or the two will over mix, resulting in a muddy swirl. You want the layers to be distinct, so err on the side of under-swirling, or not swirling at all.
- Get the container into the freezer as soon as possible. Freeze for at least 4 hours before serving.