Recipe: The Herbfarm Herb-Infused Milk or Cream Master Recipe

HERB-INFUSED MILK OR CREAM MASTER RECIPE


"Whenever you make a dessert that features milk or cream as a main ingredient, you are given an opportunity to add the flavor of fresh herbs with this infusion technique. Just as you would tea, you bring the milk or cream to a boil, add whole herb leaves or sprigs, and steep the mixture for 30 minutes, covered and off the heat. Then you pass it through a strainer, chill it if necessary, and proceed with the recipe. The flavor of the herb is thus captured in the milk or cream, giving it the aromatic essence of the fresh herb without its green vegetable characteristics. The strained infusion also prevents the rough texture of the herb leaves from spoiling the silky consistency of custards and ice creams.

You can use this method to infuse skim milk, low-fat milk, whole milk, half-and-half, light cream, heavy cream, or any combination of these, but the higher the fat content, the more herbal flavor will be captured. Once the liquid is infused and strained, it can be stored in a covered container in the refrigerator up to the product's expiration date, but the flavor will be best if used within 3 days."

Makes 2 cups

2 cups milk or cream, plus an additional 2 tablespoons if needed
Your choice of herb (see Herbal Infusions for Desserts)
OPTIONAL:
Additional flavoring (see Herbal Infusions for Desserts)

Pour the milk or cream into a small (1 1/2 to 2-quart) saucepan and place it over medium-high heat. Watch the pan carefully. As soon as the milk or cream comes to a full boil, add the herbs and any additional flavoring, push them under the surface of the liquid with a spoon, and immediately remove the pan from the heat. Cover the pan and let the herbs steep for 30 minutes. If they steep longer, it will have little effect on the flavor, but you should uncover the pan so that the milk or cream can cool faster.

Strain the liquid though a fine sieve into a large liquid measuring cup, pressing down firmly on the herbs with the back of a spoon to extract all the liquid from the leaves. Add fresh milk or cream if needed to measure 2 cups.

Source: The Herbfarm Cookbook by Jerry Traunfeld