I like not-too-sweet things, desserts that celebrate the seasons and tip toe between sweet and savory. I love playing with unusual ingredients. This spring I’m finding inspiration in local flowers, herbs and weeds. I adore the flavor of nettles with vanilla. Here, the nettles are blanched to remove their sting and then pureed with milk. The green milk is then infused with fresh vanilla bean. The end result is an ice cream that is floral, aromatic and herbaceous- slightly peppery but not so vegetal you forget you’re eating dessert.
Nettle and Vanilla Bean Ice Cream
Description
I like not-too-sweet things, desserts that celebrate the seasons and tip toe between sweet and savory. I love playing with unusual ingredients. This spring I’m finding inspiration in local flowers, herbs and weeds. I adore the flavor of nettles with vanilla. Here, the nettles are blanched to remove their sting and then pureed with milk. The green milk is then infused with fresh vanilla bean. The end result is an ice cream that is floral, aromatic and herbaceous- slightly peppery but not so vegetal you forget you’re eating dessert.
Ingredients
1 bunch of nettles- about 1/2 pound
1 vanilla bean (2 if you really love vanilla)
2 cups of heavy cream
1 1/4 cups whole milk
3/4 cup (150 grams) sugar
5 large egg yolks
pinch of salt
Instructions
- Prepare the nettles: Bring a large pot of water to boil Add the nettles and cook for 2-3 minutes. Remove the nettles and rinse under cold water. Squeeze out the excess liquid. Remove the thick stems and transfer the leaves into a high speed blender. Add the milk and blend-creating a creamy green milk .
- Transfer the milk into pot and add the heavy cream and vanilla beans. Heat over medium low reaching a low simmer. Meanwhile, whisk the sugar and yolks in a mixing bowl until light and fluffy.
- Add a little of the warm cream into the egg/sugar mixture and mix to combine-this will prevent the eggs from scrambling. Pour the egg mixture into the cream and continue cooking, stirring constantly until the mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain the mixture into a bowl. Add the vanilla pod to the bowl as well (it will continue to infused in the cream) allow to come to room temperature and refrigerate at least 8 hours, preferably overnight.
- Remove the bowl from the fridge and discard the vanilla beams. Churn in an ice cream maker according to the manufacturer’s instructions. Transfer into a container, cover and freeze until firm.
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