Five-Herb Ice Milk

• 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
• ice cream maker
• a candy or instant-read thermometer; an ice cream maker

1. Whisk together milk, sugar, cornstarch, and salt in a 2- to 3-quart heavy saucepan. Add herb sprigs and bring to a boil, whisking constantly. Gently boil, whisking constantly, 1 minute.
2. 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.
3. 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 175u0b0F on thermometer, 3 to 5 minutes (do not let boil).
4. 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.
5. Freeze custard in ice cream maker. Transfer ice milk to an airtight container and put in freezer to harden.

milk, sugar, cornstarch, salt, lemon balm sprigs, fresh basil sprigs, tarragon sprigs, mint sprigs, fresh lavender sprigs, egg yolks, cream maker, thermometer

Taken from www.epicurious.com/recipes/food/views/five-herb-ice-milk-232330 (may not work)