2 C. whole milk
2 C. heavy cream
8 oz. cane sugar
8 egg yolk (reserve egg whites for another use)
½ pound white chocolate
1 whole Anise Hyssop flower (mint as substitute)
1 C. chopped Oreos for garnish
Pick the leaves and flower off the stem of the hyssop plant. Chop very fine and steep in milk and cream for about one hour or overnight.
Melt white chocolate over a double boiler of hot water and set aside in a warm place.
Combine yolks and sugar in a bowl and mix thoroughly. Meanwhile bring milk and cream to a boil and pour the yolk mixture into the milk and cream. Mix thoroughly. Pour back into the pot and stir constantly with a wooden spoon.
Cook until the custard thickens and coats the back of the spoon.
Pour into a bowl and set that bowl in another bowl filled with ice to cool. Add white chocolate and stir until chocolate is incorporated into the custard. Cool completely, strain through a fine mesh strainer. Taste to make sure the flavor is balanced. You can add a touch of vanilla extract to bring out the flavor if you choose. Freeze according to ice cream machine instructions.**Anise Hyssop can be found fresh at City Farm or dried at Whole Foods Market
Chocolate Ganache
12 oz. bittersweet chocolate such as 64% or 65%
2 C. heavy cream
1 T. granulated sugar
1 t. vanilla extract
pinch of salt
Bring the cream, sugar and vanilla extract to a boil and pour over chocolate, let steep for two minutes. Whisk together completely. Set aside and keep warm.
Mascarpone Cream
1 C. heavy cream½ C. mascarpone
½ C. powder sugar
1 t. vanilla extract
Whip cream with powder sugar until medium stiffness. Add mascarpone and vanilla extract, whip until smooth.
To serve
Scoop ice cream into a sundae dish, spoon warm ganache over ice cream and place a dollop of mascarpone cream on top. Sprinkle "Oreo" cookie crumbles on top and garnish with a Hyssop flower.
