Dill Pollen Gelato

Step 1.

In a heavy sauce pot, simmer heavy cream, milk, dill pollen, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat and let stand for 10 minutes. In a separate bowl, whisk together vanilla and eggs. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

Step 2.

Strain through a fine-mesh sieve into a bowl to remove larger pieces of dill pollen. Or leave it in for the texture and extra flavor. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in the freezer until needed.