Summary

Ingredients

• 600 ml long-life milk, low in fat
• 450 ml cream
• 2 egg (s)
• 260 g suar
• 50 g parsley, fresh
• 0.25 ¼ lemon (n)

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Instructions

1. Gently heat 200 ml of the milk, e.g., in the microwave. Put the parsley in the warm milk, immerse it completely and let it steep for 10 minutes.
2. Finely chop the parsley with the milk in a blender. Note: A blender is not so good here, as the parsley likes to clog it.
3. Put the milk and cream in a saucepan and stir in the parsley milk. Squeeze the lemon and add the juice. Beat eggs and sugar together until frothy and add. Thicken the mixture a little on the stove. Attention: The mixture must never be warmer than 60 ° C. If in doubt, use a kitchen thermo!
4. Cool the mixture in the refrigerator to at least 5 ° C. Then prepare the ice cream in the ice cream machine according to the instructions.
5. Parsley ice cream sounds a bit strange, but it tastes very different from what you imagine. It has something like sweet fairground ice cream with a refreshing note and is therefore very popular with star chefs.