Along the Grapevine

Anise Hyssop and Peach Ice Cream


We have already had our first light frost here in E. Ontario, and have lost some of the ‘delicates’ of our harvest. I am therefore gathering and using all the herbs I can, some of which I will preserve, but most I hope to use fresh while I can. One discovery I have made is that mixing herbs with any sort of dairy base is a great way to bring out the flavour, as it draws out the oil. Also, considering that herbs can be paired with so many fruits in salads or sweet dishes, there are so many more ways of using them than I have previously done. So with this in mind, I decided to make a herb and fruit ice cream, this time with peaches and anise hyssop, to share with Angie and guests at this week’s Fiesta Friday.



Anise hyssop, or licorice mint, is a hardy perennial of the mint family, and once you have it established, you are guaranteed a regular annual crop. Its leaves look like catnip leaves (same family) and its tall purple flowers which bloom in the late summer also resemble that plant. It is not exactly a weed, but like mint can be invasive, and therefore I include it in my list of backyard forageables. It has a deliciously sweet licorice flavour, and makes a wonderful tea, cordial, marinade or addition to many dressings and sauces. And because it does not have the bitter flavour of some herbs, you can use large amounts with impunity.

If you Β already have a favourite ice cream recipe, you can incorporate it into that if you like, as long as you can infuse some of the liquid you are using before making the ice cream. I made a simple custard based recipe because I find it stores best, as the eggs prevent crystallization.

Anise Hyssop and Peach Ice Cream

  • Servings: 6
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1 cup milk

2 Tbsp chopped anise hyssop leaves

1 cup chopped fresh or frozen peaches

1 cup heavy (35%) cream

1/3 cup sugar

3 well beaten egg yolks


Put the milk and herbs in a saucepan, heat and simmer for about 5 minutes. Allow to stand another ten minutes.

Meanwhile, coarsely chop the peaches and put them aside.

Make the custard by heating the cream, sugar, and strained herb milk mixture until it almost reaches boiling point. Gradually pour this mixture in a slow stream into the eggs, stirring while you do it. When about have the cream mixture is mixed into the eggs, return it to the pan with the rest of the cream. Continue to heat and stir until the mixture coats the back of a spoon, about five minutes. Allow to cool slightly, then add the chopped peaches. Put it in the fridge to cool, then finish in an ice cream maker according to the manufacturer’s instructions.


This recipe can me made with other fruits and herbs, although hard fruits like rhubarb and apple will have to be cooked first.


Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

44 thoughts on “Anise Hyssop and Peach Ice Cream

  1. Yum! That looks so delicious!


  2. What a great idea, using these herbs for ice cream!


  3. Wonderful! Thanks for sharing, I had no idea how to use anise hyssop, and this looks so interesting.


  4. What a great idea. Ive never tried this flavor combo. I will now!!! Thanks for sharing πŸ™‚


  5. Wow, not so sure I had heard of anise hyssop before this, love FF for exactly this reason. Gorgeous flavors right there.


  6. Sounds intriguing and delicious Hilda! We have a small chain of custard shops in Philadelphia who make fresh ice cream daily in interesting combinations called Capo Giro. I wonder if they have ever made this intriguing concotion? Yum!


    • The possibilities of ice cream flavours are really endless – but maybe they have fruit and herb of some sort. I certainly plan to try different flavours, except I can only eat so much ice cream unfortunately, no matter how good it is. Thanks so much for stopping by.

      Liked by 1 person

  7. Looks delicious and I think it is a great idea to enjoy as much ice cream as possible before the Canadian winter comes:)


    • Thanks, Lily. I will be enjoying it in the winter too. I believe eating cold things in the winter keeps you warm just as hot drinks in the summer are the best way to cool down. It has to do with your body thermometer, which gets the idea that is hot/cold and adjusts accordingly. I always try to have a hot drink before working in the garden in the heat, and seems to work.


  8. Pingback: Meals with Mom | Fiesta Friday #34 | The Novice Gardener

  9. Mmm, Hilda! I don’t think I have ever tried anise hyssop, but it just sounds so perfect with the peach flavour of the ice-cream. I bet this is wonderful!


  10. Now I MUST find an anise hyssop plant. Your ice cream looks amazing!


  11. It looks really delicious, Hilda πŸ™‚ I like the smell of Anise hyssop, so fragrant. I use the seeds for my cookies or inside my bread.


  12. Anise hyssop sounds really intriguing Hilda! Love the new combinations of ingredients you come up with! Very inspiring πŸ™‚


  13. Looks so creamy & good! I love your cone “holder” for the photo too πŸ™‚


  14. Brilliant and original as always! Your recipes always make me think of how wonderful and delicious “living off the land” really can be!


  15. yum!!



  16. Ugh…the dreaded “F” word! Thankfully Jack Frost hasn’t arrived in my parts yet. The flavor combo of this ice cream sounds so unique and delicious, too! Glad you found a great use for the anise hyssop while it was fresh.


    • Thanks, Nancy. The annoying thing about an early frost is the damage it does, and then the lovely weather that follows does little good. I’m afraid most of my garden is toast.


  17. The ice cream looks great and I love that you still forage! The recipe sounds delicious with the hyssop and peach. πŸ™‚


  18. I get a little sad when the freeze comes and I no longer have fresh herbs to pick. I guess I should start preserving some for Winter meals but it’s just not the same.


  19. I love combining herbs and fruit,and this combination sounds to die for!!


  20. Hilda, that is an amazing and sophisticated combination of flavourings. Hope you have not lost too much to the frosts. Thank you so much for sharing this with the Fiesta Friday crew – now to find some anise hyssop..


  21. I love using fresh ingredients! Delicious!


  22. Pingback: More about Bitters & a Recipe for Rhubarb Ginger Ice Cream | Along the Grapevine

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