Camomile and fennel soft serve ice cream

Method

Aesop has a fennel and camomile tea, and I had been talking about how we might replicate that harmony in food as a sort of poetic expression. After visiting Olemus in Seoul where they do the most delicious soft serves in the world, I bought a machine. From then on, we were on a quest to define the flavour, using high-quality milk and yoghurt from Sefato farm. The next step was to combine an incredible balance of taste with the right texture. We felt that an infusion of basil and mint inspired by Aesop was intriguing, and it's actually still a work in progress. A day in advance 1 Heat 300ml of milk with the camomile and fennel seeds until the mixture reaches 70°C. Let the infused milk sit while making the ice cream. 2 Take another 300ml of milk and mix it with all the dry ingredients using an immersion blender. Once combined, add the rest of the milk, yoghurt, and the milk-herb infusion. 3 Store the mixture in the fridge overnight to set. Day of 4 Strain the liquid through a fine sieve to remove all the seeds. Mix thoroughly with an immersion blender and load the mixture into a soft serve machine. For the green basil and mint oil 5 To make the green oil, you need a high-performance blender. Add mint, basil, and oil, and blend it thoroughly at high speed for 7-10 minutes. The oil should be completely green, and the herbs are effectively 'cooked' during the blending. Strain the oil through filter paper (like a coffee filter) so it is clear. To assemble 6 Place 5-7 berries in the bottom of the dish. Add 110g of ice cream and pour over 1 tsp of green oil. Add five small basil leaves, and dust with matcha.