Cilantro Ice Cream adapted from The Perfect Scoop by David Lebovitz
 
Prep time
Cook time
Total time
 
Warning: Makes approximately 2 cups. Double recipe for ice cream afficionados.
Author:
Recipe type: Dessert
Serves: 2-4
Ingredients
  • 1 cup packed cilantro leaves
  • ¾ cup whole milk
  • ¾ cup heavy whipping cream
  • ⅓ cup sugar
  • pinch of salt
  • 2 large egg yolks
Instructions
  1. Bring about 4 cups of water to a boil in a sauce pan. Prepare ice bath while waiting for water to boil. Once water is boiling, blanch cilantro leaves for approximately 10 seconds, then immediately drop drained cilantro into ice bath to shock it. Remove cilantro and squeeze very tightly to remove any excess water.
  2. Place cilantro in Vitamix or blender. Puree on high speed with ¾ cup combination of milk and heavy whipping cream until the cilantro is very finely ground.
  3. In a saucepan, warm the remaining milk and heavy cream. In a separate bowl whisk together the eggs yolks. Slowly pour warm milk mixture into the egg yolks, whisking constantly. Place egg yolk/milk mixture back in the pan.
  4. Using a strainer over pan, pour cilantro mixture into egg yolk/milk mixture. Once combined, heat mixture to medium and continue stirring until mixture can coat the back of a spoon.
  5. Strain mixture into cold bowl resting in ice bath. Continue stirring until mixture is cool.
  6. Refrigerate mixture until completely cooled. Place mixture into your ice-cream maker and follow instructions.
Recipe by Tout va bien! (tm) at https://christymajors.com/dwts-latin-night-at-home-avocado-pistachio-loaf-with-lime-glaze-and-cilantro-ice-cream-2/