I love ice cream and gelato! I really could eat them everyday and there are stretches of time that I actually do! I have had this recipe saved for quite some time, just waiting for me to try. Well, I finally had some tarragon growing in the garden and decided that it was now or never. I have never been more grateful for planting that tarragon than now. The gelato came out fabulous! A recipe keeper! The recipe was saved from a 2013 issue of La Cucina Italiana. Yes, 2013, but it was worth the wait! Enjoy!
Special Equipment: An ice cream maker
Makes 1 quart
3 cups whole milk
1 1/4 cups heavy cream
5 leafy tarragon sprigs, plus 1 tablespoon finely chopped leaves
1/2 teaspoons pure vanilla extract
1/2 cup plus 3 tablespoons sugar (I use organic cane sugar)
In a heavy medium saucepan with lid, combine milk, cream, tarragon, vanilla extract, and sugar.
Bring just to a simmer over medium-low heat, whisking to dissolve sugar.
Remove from heat, cover and let steep for 10 minutes.
Strain custard into a metal bowl and chill in an ice bath until very cold. (discard solids). I covered the custard and let it chill in the refrigerator. Either way is fine!
Pour custard into an ice cream maker.
Transfer gelato to an airtight container and freeze until firm enough to scoop.
Note: This gelato is best served fresh! If frozen, let sit in the refrigerator for 10 minutes before scooping.