What does a wise girl do when she has leftover tarragon?
She makes ice cream, of course 🙂
After using a couple of tablespoons to make omelette aux fines herbes, I had a bunch left in the fridge, starting to wilt but still fragrant and looking fresh enough to be used. I could have left it there to die as I have carelessly done in the past with other herbs, completely forgetting they were there. But this one was uber present every time I opened the fridge, offering me a heady whiff, screaming for attention, screaming ice cream!
Tarragon Ice Cream Recipe
4 to 6 servings
- 2 cups half and half
- 1 cup whipping cream
- Small bunch tarragon (about 10 sprigs)
- 1/4 cup agave syrup
- Juice of a half lemon (optional)
Heat the half and half, cream, tarragon and agave syrup in a saucepan over medium heat until right before boiling, about 5 minutes.
Remove from heat and let cool. Discard the tarragon. Transfer the mixture to a lidded container and refrigerate overnight.
Place the mixture in the ice cream machine and add the lemon juice. Churn it according to the manufacturer’s instructions. Freeze until set.
