Bay Area Spiral Eucalyptus, Whey, and Menthol

Adapted by
May 2013
Yield: 36 servings


1 kilogram whole milk
22 grams spiral eucalyptus leaves
3 grams menthol
39 grams ice cream stabilizer
1 gram salt
1 gram xanthan gum
25 grams lemon juice
36 spiral eucalyptus stems
spiral eucalyptus sprigs


In a large pot, combine milk, eucalyptus, and menthol. Over medium heat, scald mixture, remove from heat, and steep 8 hours in refrigerator. Strain dairy through a chinois and whisk in stabilizer, salt, xanthan gum, and lemon juice. Freeze at -20°C. When firm, pacotize the mixture and transfer to a piping bag. Pipe into frozen disc molds. Insert a clean eucalyptus stem and freeze until solid. Unmold popsicles. Temper to a creamy but still firm consistency. Serve on frozen slate garnished with eucalyptus sprigs.