Tarragon Ice Cream

Tarragon Ice Cream

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.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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