Breath of Fresh Air: Herbs & Cucumber by Michael Werrell

Pastry Consultant & Creative Director

This recipe captures the essence of a spring garden—the moment when winter fades, frost melts away, yet a crisp chill lingers in the air. Fragrant mint, oregano and basil infuse a milk ice cream base, adding herbal depth and freshness. A delicate layer of invigorating cucumber ice envelops the creamy center, creating a harmonious balance of refreshment—like a breath of spring itself.

Ice Cream Base

• 1,100 g whole milk
• 285 g heavy cream
• 325 g granulated sugar
• 12 g ice cream stabilizer
• 116 g milk powder
• 162 g glucose powder

1. In a saucepan, heat the milk and cream to 70°C (158°F).
2. In a separate bowl, whisk together the sugar, stabilizer, milk powder and glucose powder.
3. Gradually add the dry ingredients to the warm milk mixture, whisking continuously.
4. Cook the ice cream base to 82°C (180°F).
5. Immediately chill over an ice bath.

Herb Ice Cream

• 16 g fresh basil leaves, without stems
• 18 g fresh mint leaves, without stems
• 12 g fresh oregano leaves, without stems
• 14 g fine sea salt
• 5 g mint extract
• 2,000 g ice cream base

1. Blanch the herbs in boiling water for 5 seconds, then immediately shock in ice water.
2. Using an immersion blender, blend the blanched herbs, salt and mint extract into the ice cream base. Do not strain.
3. Chill in an ice bath and then reserve in the cooler.

Cucumber Ice

• Fresh cucumbers to yield 2000 g juice
• 3 g citric acid
• Simple syrup (2:1 sugar-to-water), as needed

1. Juice the cucumbers and immediately mix in the citric acid to maintain the juice’s color.
2. Add the simple syrup until the mixture measures 16° Brix on a refractometer. The quantity of syrup needed will vary based on the natural sugar content of the cucumbers.

Assembly

• Herb Ice Cream (prepared base)
• Cucumber Ice (prepared)
• Fresh herbs (for garnish)
• Pebble ice
• Liquid nitrogen

1. Churn the herb ice cream in an ice cream machine and transfer to piping bags.
2. Pipe the ice cream into 1.5-inch (4 cm) silicone donut molds. Freeze until solid.
3. Unmold the frozen ice cream and keep it in the freezer until ready to assemble.
4. Insert a cake tester into each molded ice cream piece.
5. Dip the ice cream in liquid nitrogen for 5 seconds, then immediately into the cucumber ice. Repeat the dipping process twice.
6. Fill a serving bowl with pebble ice, placing fresh herbs between the ice pebbles to create an herb bouquet.
7. Arrange the dipped ice cream on top of the ice and serve immediately.

Photos by Emily Dorio

(This recipe appeared in the Summer 2025 issue of Pastry Arts Magazine)