Tarragon Vanilla Bean Ice Cream

I recently made tarragon infused vanilla bean ice cream and it was AMAZING. While I took inspiration from another recipe, I basically just modified a couple of ice cream recipes I already had. It's helpful to have an ice cream maker, but you can also just put your ice cream mix directly into the freezer and churn it by hand every 15-20 twenty minutes until it's frozen through.

Tarragon Vanilla Bean Ice Cream

2 c (500 mL) half and half (or 1 c milk, 1 c heavy cream)
1 vanilla pod, sliced down the middle
Generous handful of fresh tarragon
4 large egg yolks (freeze the whites to make egg white quiche or meringues)
1/2 c white sugar

HEAT: Place cream, vanilla pod and tarragon in a saucepan and slowly bring to a boil, stirring often. Let infuse for 15-20 min, then remove the vanilla and scrape the seeds into the cream mixture. Discard the empty pod. Remove saucepan from heat and pour through a sieve into a large measuring cup or bowl and let cool slightly. (Don't worry if you can't smell the tarragon - the flavour continues to intensify throughout the process.)

WHISK: In a stainless steel bowl beat the egg yolks and sugar until light and fluffy (2 min). Gradually pour the infused cream into the whipped egg mixture, whisking constantly so the eggs don't curdle. I like to add the hot cream in small doses, then whisk, then add, etc. If any lumps do form, simply strain the mixture before moving onto the next step.

CUSTARD: Most ice cream recipes are just fancy custards, so now you are about to embark on the tedious custard part of the journey. Place the stainless steel bowl over a pot of simmering water (or use an actual double boiler, which would involve transferring your custard mix to another container, a step I'd rather just omit). Stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon. (The "spoon test" works like this: the film of custard on the back of the wooden spoon should stay in place when you draw a line with your finger through the middle of the custard.)

CHILL: Remove from heat and transfer to a glass bowl, continuing to stir the mixture for a few minutes so it does not over-cook. Cover bowl with a towel and let cool to room temperature before refrigerating until it is completely chilled (overnight).

ICE CREAM: If you have an ice cream maker, pour the mixture into the chilled container and follow the ice cream maker instructions. If you don't have an ice cream maker, as I said above, you can just churn it yourself every 15 or 20 min. I've never tried this method, so you'll have to ask Jamie Oliver, from whom I got this pointer.

SERVE: I made a spicy plum compote to serve with my tarragon ice cream (oven roasted plums with cinnamon, ginger, brown sugar, honey, and cloves), but you could serve it with whatever you like. If you chose to use 100% cream, the ice cream will be incredibly rich so you only need about two teaspoons per serving, served in little white ramekins or tiny teacups.

ENJOY!