Five-Herb Ice Milk

Ingredients

• 2 sprigs basil fresh (3- to 4-inch)
• 2 tablespoons cornstarch 
• 4 large egg yolk 
• 2 sprigs culinary lavender buds fresh (3- to 4-inch)
• 2 sprigs lemon balm fresh (3- to 4-inch)
• 2 sprigs mint leaves fresh (3- to 4-inch)
• 0.3 teaspoon salt 
• 1 cup sugar 
• 2 sprigs tarragon fresh (3- to 4-inch)
• 4.7 cups milk whole

Equipment

• bowl
• sauce pan
• whisk
• sieve
• wooden spoon
• kitchen thermometer
• wax paper
• ice cream machine

Directions

1. Whisk together milk, sugar, cornstarch, and salt in a 2- to 3-quart heavy saucepan.
2. Add herb sprigs and bring to a boil, whisking constantly. Gently boil, whisking constantly, 1 minute.
3. Lightly beat yolks in a large bowl.
4. Pour hot milk mixture through a sieve into a large glass measure, pressing gently on sprigs before discarding, then gradually add to yolks, whisking until combined.
5. Cook mixture in saucepan over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, 3 to 5 minutes (do not let boil).
6. Pour custard through cleaned sieve into a clean bowl and cool completely, its surface covered with wax paper. Chill until cold, at least 2 hours.
7. Freeze custard in ice cream maker.
8. Transfer ice milk to an airtight container and put in freezer to harden.
9. Ice milk keeps 3 days.