Recipe: the world’s best coriander ice cream

Coriander essential oil is pressed from the seeds of the cilantro plant, whose flavor bears no resemblance to the scent of the leaves. The oil is sweet and spicy, with notes of vanilla. Corander is as versatile as vanilla, and its warm flavor reminds Jeni of cheesecake, which is why it is so delightful with berries. This is one of the first flavors Jeni made, and it continues to be one of her favorites.

Coriander Ice Cream

Serve with graham gravel and sugared berries

Makes about 3 quarts

Ice Cream Base
  • 4 cups whole milk
  • 2 tablespoons, plus 2 teaspoons cornstarch
  • 4 ounces (8 tablespoons) cream cheese, softened
  • ¼ teaspoon fine sea salt
  • 2½ cups heavy cream
  • 1⅓ cups sugar
  • 4 tablespoons light corn syrup
  • 10 drops coriander essential oil


Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.


Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.


Gradually whisk the hot milk mixture into the cream cheese until smooth.

Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.


Pour the ice cream base into the frozen canister and spin until thick and creamy. Drop the coriander essential oil through the opening in the top of the machine, and continue to spin the ice cream until thick and creamy.

Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Excerpted from Jeni’s Splendid Ice Creams At Home by Jeni Britton Bauer (Artisan Books). Copyright © 2011.