Parsley Ice Cream
This ice cream is very popular at a wine bar I frequent, where it’s served floating in a fruit soup surrounded by fresh berries. The contrast between the parsley-flecked ice cream and the rosy red berries floating in pink syrup is almost too lovely to eat. But after a few glasses of wine, inhibitions are lost and you’re more susceptible to sly attempts of culinary persuasion. Believe me, the combination sounds perfectly reasonable after a couple of glasses of Chablis. I use only flat-leaf parsley, which has a subtle hint of anise flavor. It first gets blanched and then shocked in ice water to preserve its brilliant green color. Note that this recipe makes only about a pint of ice cream, perfect for a small get-together. Double the amounts if you wish.
Recipe information
Yield
makes about 2 cups (500 ml)
Ingredients
Preparation
Step 1
Bring about 4 cups (1 liter) of water to a boil in a saucepan. Meanwhile, prepare an ice bath by filling a small bowl with cold water and adding a few ice cubes.
Step 2
Once the water is boiling, add the parsley and let it boil for 10 seconds. Drain the parsley (keep the saucepan handy) and immediately drop it in the cold water to shock it. Remove the parsley and squeeze it very tightly in your hand to extract as much water as possible.
Step 3
Purée the parsley on high speed in a blender with 3/4 cup of the half-and-half for 30 seconds, until the parsley is very finely ground.
Step 4
In the saucepan, warm the remaining 3/4 cup half-and-half with the sugar and salt. Scrape the parsley mixture into a large bowl and set a mesh strainer on top.
Step 5
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Step 6
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the parsley mixture. Stir until cool over an ice bath.
Step 7
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing
Step 8
Serve with Strawberries in Lemon Syrup (page 100).
