If you find yourself with leftover tarragon, use it up in our recipes for tarragon butter chicken, courgetti, ricotta and tarragon tarts and mushroom and tarragon lasagne.


  • 200ml whole milk
  • 400ml double cream
  • 6 egg yolks
  • 150g caster sugar
  • 40g tarragon


  • STEP 1

    Gently heat the milk and cream in a pan over a low heat, stirring every now and again, until nearly simmering. Meanwhile, put the egg yolks into a bowl with the sugar and whisk briefly until slightly lightened.

  • STEP 2

    Pour over a little of the hot creamy milk and whisk to combine, then add the rest in a slow, steady stream while whisking. Pour everything back into the pan and cook very gently while scraping the bottom of the pan with a spatula, for 10-15 minutes, stirring all the time, until the custard thickens and coats the back of a spoon.

  • STEP 3

    Put the tarragon into a blender and set a fine sieve over a bowl or container. Pour the custard into the blender and whizz until smooth and bright green. Pour into the container through the sieve. Leave to cool at room temperature, then pour into an ice cream maker and churn until frozen, then freeze completely.

Check out more of our favourite ice cream recipes

Roasted Banana Ice Cream with Caramel


Adam Bush Chef Portrait
Adam BushDeputy food editor

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