Homemade Ice Cream – With A Herbal Twist!

Did you know… Herbs LOVE ice cream.  Okay, maybe I love ice cream.   And when you add fresh herbs to a homemade ice cream it’s downright irresistible.  This summer heat lends itself perfectly to some fresh from the garden ice cream flavours!

You’ll need an ice cream maker for these or like I do, the ice cream attachment for your stand mixer.  With all of the following recipes I use a custard-like ice cream base… this includes the following:

In a saucepan combine 1 cup of milk and 1 ½ cups of heavy cream.  Heat it slowly until it starts to steam and you see small bubbles start to form.  In a separate bowl, whisk ¼ cup of sugar and 5 egg yolks.  Really slowly (you do not want to cook the eggs!) add the warm milk/cream mixture to the egg mixture, whisking constantly.  This step requires some patience 😉 Put the entire mix back on the heat for about 10min on medium until the custard coats the back of a spoon.  Let it cool to room temperature. 

From this point, I usually add 1 tsp of vanilla and a pinch of salt and then add my fruit and herb combinations. Whatever flavour blend you choose, once you’ve prepared your ice cream, follow the instructions on your ice cream maker or use your mixer and then place it in the freezer for a couple of hours after to firm it up before serving.

1.  Peppermint (Mentha piperita)

Peppermint has long been used to help soothe an upset stomach, calm stress, and promote restful sleep.  Its main active ingredient is menthol, this is what gives it the cooling sensation.  Peppermint is also a great muscle relaxant for women who experience painful cramps during their period, as well as for headaches, nerve pain or general body aches. 

For our tastes, I use a large handful of mint leaves, about a cup.  When you have heated your milk/heavy cream base, remove from the heat and add the mint leaves and let it steep for a few hours.  Strain the leaves and then proceed to preparing and adding the egg yolk mixture.   You can also add some shaved dark chocolate after you’ve mixed it all and cooled it to room temperature.

2. Lavender (Lavandula angustifolia)

Lavender’s sweet floral aroma is unmistakable!  A strong aromatic nervine, the flowers are used for soothing relaxation, and to help ease away any headaches, anxiety, and stress. Perfect excuse to take a break with a bowl of this on a lazy summer day!  It also comes from the mint family and is easily one of the worlds most loved herbs.

I use about ¼ cup of dried lavender and 1/3 cup of honey for this ice cream.  Combine the lavender and honey with the milk/heavy cream mixture.  Once bubbling, remove from heat and let steep for about 5mins.  Strain the lavender. Proceed to next steps with egg yolk mixture.

3. Blueberry, Basil (Oscimum basilicum)

We all know basil tastes amazing, but many don’t realise it is full of antioxidants just like its partner in this blend.  It is an anti-inflammatory herb that also boasts antibacterial properties – both great for your immune system!  It is also a member of the mint family and is useful for many digestive issues including bloating, gas and spasms.  Lastly, basil essential oil is a natural adaptogen, helping to balance your adrenals and stress levels.

About 2 ½ cups of frozen wild blueberries and 2 tbsp of basil/minced is all you need to add to the custard base.  Make a blueberry sauce with the berries, ¼ cup of water and about ½ cup of sugar.  Put them all in a pot and cook over medium-high heat, mashing the blueberries as they begin to bubble.  Cook it until the sauce is nice and thick.  Once your custard has has cooled, mix in the minced basil and blueberry sauce.

4. Peach, Rosemary (Salvia rosmarinus)

Rosemary is one of my favourite herbs to use in the kitchen.  It has a long history of being used to soothe muscle pain, boost your immune and circulatory system, and improve memory.  Rosemary is a warming herb that is also great for stimulating appetite and improving digestion.  Everyone is surprised at how much they love this one. 

I use about 2 sprigs of fresh rosemary, and 3-4 fresh peaches (pureed) when I make this ice cream.  For the puree I simply boil water over medium heat and add the peaches for about a minute.  Remove them and add right away to an ice bath, then peel off the skin.  Remove the pit and puree in your blender or processor until smooth, adding water if necessary for desired consistency.   My family doesn’t mind much if it’s not too smooth 😉

Tips:

A few things I have learned…  Fresh herbs are best (except for lavender or even chamomile if you try that herb in your own blends, dried still gave me good results.

Start with that creamy custard base.  It really does make all the difference in flavour and a friend who’s a chef explained that the egg yolks help to prevent ice crystals in your ice cream.  When using the recipes that require steeping your herbs, taste your custard mix – if you want stronger, leave them longer. 

Remember… no one needs a reason to eat ice cream 😉 Try some of these this weekend and you can thank me later.