Mint Gelato/Parsley Gelato/Basil Gelato

In a medium saucepan over high heat, bring 3 cups of water to a boil.

Blanch the herbs in the water for 45 seconds, take them out, and put them in a bowl of ice water.

Drain the herbs.

In a medium deep-sided bowl, add the drained herbs and 1 cup of the whole milk and puree using an immersion blender.

Strain the puree through a chamois and set it aside.

In a large bowl, prepare an ice bath.

In a medium deep-sided bowl, using a rubber spatula, stir the egg yolks until they are a cohesive liquid.

Do not use a whisk!

Add the cream, condensed milk, milk powder, dextrose, sugar, honey, salt, herb puree, and remaining 1 cup whole milk, and combine using an immersion blender for about 1 minute.

Set the bowl in the ice bath.

Let the mixture cool, cover the bowl with plastic wrap, and refrigerate for at least 3 hours.

If you have time, place the mixture in an airtight container and refrigerate overnight.

Spin the gelato in an ice cream machine according to the manufacturers instructions.

Or use the dry-ice method in your stand mixer (see Notes).