- 4 2/3 cups whole milk
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 (3- to 4-inch) fresh lemon balm sprigs
- 2 (3- to 4-inch) fresh basil sprigs
- 2 (3- to 4-inch) fresh tarragon sprigs
- 2 (3- to 4-inch) fresh mint sprigs
- 2 (3- to 4-inch) fresh lavender sprigs
- 4 large egg yolks
- Special equipment: a candy or instant-read thermometer; an ice cream maker
Lightly beat yolks in a large bowl. 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.
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).
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.
Freeze custard in ice cream maker. Transfer ice milk to an airtight container and put in freezer to harden.
Cooks' note: The lavendar was too strong. Think it would be better to use just the chocolate mint. Ice milk keeps 3 days.