Parsley Ice Cream

Name: Parsley Ice Cream
Yield: makes about 2 cups (500 ml)
Ingredients: 1 cup (25 g) packed flat-leaf parsley leaves; 1 1/2 cups (375 ml) half-and-half; 1/3 cup (65 g) sugar; Pinch of salt; 2 large egg yolks

December 9, 2011

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 notes

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