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 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
Ingredients
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
Method
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.
September 20, 2014 at 5:45 pm
Yum! That looks so delicious!
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September 21, 2014 at 2:47 am
Thanks. I was pretty happy with the results.
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September 20, 2014 at 6:28 pm
What a great idea, using these herbs for ice cream!
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September 20, 2014 at 6:51 pm
Wonderful! Thanks for sharing, I had no idea how to use anise hyssop, and this looks so interesting.
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September 21, 2014 at 2:48 am
So many uses for it – it is surprising it isn’t more commonly found in recipes.
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September 20, 2014 at 7:40 pm
What a great idea. Ive never tried this flavor combo. I will now!!! Thanks for sharing 🙂
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September 21, 2014 at 12:18 am
Lovely flavors there
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September 21, 2014 at 2:46 am
Thanks. I think I could actually use more anise hyssop in this recipe and make an even stronger flavour – next time maybe.
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September 21, 2014 at 1:29 am
Love it Hilda!
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September 21, 2014 at 2:45 am
Thanks Lori.
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September 21, 2014 at 1:42 am
Wow, not so sure I had heard of anise hyssop before this, love FF for exactly this reason. Gorgeous flavors right there.
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September 21, 2014 at 2:45 am
It tastes of sweet licorice, and is maybe the easiest herb to eat just raw. Hope you can try it some time.
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September 21, 2014 at 2:32 am
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!
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September 21, 2014 at 2:43 am
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.
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September 21, 2014 at 2:44 am
Looks delicious and I think it is a great idea to enjoy as much ice cream as possible before the Canadian winter comes:)
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September 21, 2014 at 2:53 am
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.
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September 21, 2014 at 2:08 pm
I have heard of that theory, from my mom I think, thanks:)
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September 21, 2014 at 2:14 pm
I learned it from my father, who used to work in the desert in the Middle East, and then heard the theory explained on the radio not long ago. Makes sense to me! 🙂
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September 21, 2014 at 5:38 am
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!
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September 21, 2014 at 1:13 pm
Thanks. Hope you are able to try some – I’m sure they have it in your part of the country too.
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September 21, 2014 at 6:51 am
Now I MUST find an anise hyssop plant. Your ice cream looks amazing!
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September 21, 2014 at 1:12 pm
Thanks. It shouldn’t be hard to find some in the spring. It is a great addition to the garden – not spectacular, but pretty and useful.
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September 21, 2014 at 7:39 am
It looks really delicious, Hilda 🙂 I like the smell of Anise hyssop, so fragrant. I use the seeds for my cookies or inside my bread.
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September 21, 2014 at 1:10 pm
Thanks Linda for the idea. I have been meaning to collect seeds to cook with, don’t know why I hadn’t thought of these ones.
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September 21, 2014 at 11:58 am
Anise hyssop sounds really intriguing Hilda! Love the new combinations of ingredients you come up with! Very inspiring 🙂
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September 21, 2014 at 1:11 pm
Thanks.
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September 21, 2014 at 2:19 pm
Looks so creamy & good! I love your cone “holder” for the photo too 🙂
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September 21, 2014 at 10:28 pm
Thanks, Josette. I was glad to find a use for my little pot which seems to have lost its lid. 🙂
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September 21, 2014 at 5:03 pm
Brilliant and original as always! Your recipes always make me think of how wonderful and delicious “living off the land” really can be!
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September 21, 2014 at 10:21 pm
Thanks so much. I hope that others who live in urban areas can get their hands on herbs like this.
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September 21, 2014 at 5:18 pm
yum!!
-http://noodles4thoughts.wordpress.com/
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September 21, 2014 at 9:20 pm
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.
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September 21, 2014 at 10:20 pm
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.
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September 21, 2014 at 10:11 pm
The ice cream looks great and I love that you still forage! The recipe sounds delicious with the hyssop and peach. 🙂
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September 21, 2014 at 10:18 pm
Thanks, Petra. There are maybe a few short weeks of foraging before I take refuge for the winter.
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September 22, 2014 at 5:25 pm
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.
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September 22, 2014 at 6:29 pm
I agree. That’s why I am trying to use as many as I can now. I might bring some indoors too and see how long they last.
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September 22, 2014 at 9:29 pm
I love combining herbs and fruit,and this combination sounds to die for!!
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September 23, 2014 at 2:23 pm
Thanks, Michelle. It is always fun to experiment with new flavours, and I have a lot still untapped in my garden.
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September 23, 2014 at 10:11 am
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..
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September 24, 2014 at 12:42 am
I love using fresh ingredients! Delicious!
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