Parsley Ice Cream with Lemon Zest

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved.

2. 2

   Remove the saucepan from the heat and stir in the finely chopped parsley, lemon zest, and vanilla extract.

3. 3

   Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours, or until thoroughly chilled.

4. 4

   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

5. 5

   Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.

6. 6

   Serve the parsley ice cream with a garnish of additional lemon zest or a sprig of parsley, if desired.