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Homemade Ice Cream with a Herbal Twist

Author Farrah Thompson


  • 1 cup milk
  • 1 1/2 cups heavy cream
  • 1/4 cup sugar
  • 5 egg yolks
  • 1 tsp vanilla
  • a pinch of salt
  • your fruit and herb combination


  1. 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. 

  2. 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. 

  3. 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.