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1
Bring about 4 cups (1 liter) of water to a boil in a saucepan.
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2
Meanwhile, prepare an ice bath by filling a small bowl with cold water and adding a few ice cubes.
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3
Once the water is boiling, add the parsley and let it boil for 10 seconds.
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4
Drain the parsley (keep the saucepan handy) and immediately drop it in the cold water to shock it.
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5
Remove the parsley and squeeze it very tightly in your hand to extract as much water as possible.
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6
Puree the parsley on high speed in a blender with 3/4 cup of the half-and-half for 30 seconds, until the parsley is very finely ground.
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7
In the saucepan, warm the remaining 3/4 cup half-and-half with the sugar and salt.
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8
Scrape the parsley mixture into a large bowl and set a mesh strainer on top.
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9
In a separate medium bowl, whisk together the egg yolks.
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10
Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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11
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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12
Pour the custard through the strainer and stir it into the parsley mixture.
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13
Stir until cool over an ice bath.
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14
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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15
Serve with Strawberries in Lemon Syrup (page 100).
