Prep Time

20 Minutes

Cook Time

30 Minutes

Yield

Serves 1 Quart

Ingredients

3 cups Whole Milk
1 1/4 cups Heavy Cream
1/2 tsp Vanilla Extract
1/2 cup plus 2 tbsp Sugar
5 ea Tarragon Sprigs, Plus 1 tbsp Finely Chopp

ed Leaves

Method of Preparation

1. In a heavy, medium saucepan with a lid, combine milk, cream, tarragon sprigs, vanilla and sugar.
2. Bring just to a simmer over medium-low heat.
3. Whisk to dissolve the sugar.
4. Remove the custard from the heat and let steep, covered, for 10 minutes.
5. Strain the custard into a metal bowl, discard the solids.
6. Chill in an ice bath until very cold, then freeze in an ice cream maker.
7. During final 5 minutes of freezing, add the chopped tarragon.
8. Transfer the gelato to an airtight container and freeze until firm enough to scoop.
9. Serve in cones or bowls.

Recipe Source