• Skip to main content
  • Skip to primary sidebar
Subscribe
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

Hunter Angler Gardener Cook

Finding the Forgotten Feast

  • Shop
  • Video Course
  • Stories
  • About
    • Public Events
    • Privacy Policy
  • Wild Game
    • Venison Recipes
    • Duck Recipes and Goose Recipes
    • Rabbits, Hares and Squirrels
    • Pheasants, Turkey, Quail
    • Dove Recipes
    • Wild Pig and Bear Recipes
    • My Best Taco Recipes
    • Wild Game Sauces
  • Charcuterie
    • Homemade Sausage Recipes
    • Smoker Recipes
    • Bacon, Jerky, Hams, etc
    • Salami Recipes
    • Confit, Pate, Terrines
  • Fish
    • General Fish Recipes
    • Salmon Recipes
    • Snapper Recipes
    • Crabs, Shellfish and Squid
    • Little Fish and Oddballs
  • Gathering
    • Preservation Recipes
    • Mushrooms
    • Sweet Things
    • Wild Greens and Herbs
    • Acorns, Nuts, Starches
  • Podcast
Home » Greek » Oregano Ice Cream

Oregano Ice Cream

By Hank Shaw on April 17, 2008, Updated April 13, 2021 - 12 Comments

Print Friendly, PDF & Email
oregano-ice-cream.jpg

They say that nothing is new under the sun. And I suppose oregano ice cream has been done by someone somewhere, but at least to my knowledge this recipe exists nowhere else. With good reason, you say? Feh. Walk with me.

If you have ever smelled Greek oregano in springtime, on those first warm days after the winter, then you might understand where I came up with the crazy idea to mix cream, milk, sugar and eggs with what is usually an herb tossed into tomato sauce or slathered on a leg of lamb.

Oregano views the world differently in springtime. It’s softer, kinder, more floral. Think of the young boy who talks to squirrels and brings his mum flowers; this is oregano in spring.

But when the weather warms, that boy learns that it is unmanly to talk to squirrels, and especially so to bring mum flowers. He hardens, becomes unyieldingly resinous and loses his love for cream and sugar; he looks now only to meat for friendship.

Oregano ice cream cannot be made once the weather reaches 80 degrees for any length of time. The boy has become a man.oregano.jpg

But it’s still cool here in Northern California, and with our 3rd Annual Big Fat Greek Party coming up, I wanted to do this dish, which is to my mind a quintessentially Greek dessert.

I make a full-cream, custard-style ice cream, with many egg yolks but not too much sugar; I hate overly sweet desserts. I do, however, add one final sweet touch: That’s not chocolate sauce you see drizzled over the ice cream, it’s black mountain honey from Greece.

This whole dish plays with your expectations. You look at it prepared to eat a very respectable vanilla ice cream with chocolate sauce and a sprig of mint. What you get is something very different, but very special.

Thanks for Sharing This!

8 shares

Filed Under: Greek

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

Reader Interactions

Comments

  1. Avatar for MattMatt says

    May 14, 2015 at 1:10 pm

    Great recipe, thanks for sshare. I am tryin it weekend. I like ice cream and oregano 🙂

    Reply
  2. Avatar for Laurie ConstantinoLaurie Constantino says

    April 18, 2008 at 5:03 pm

    You don’t know what I’d give to be there – or anywhere that was green and didn’t have snow…have a great party!

    Reply
  3. Avatar for LooLoo says

    April 18, 2008 at 4:51 pm

    Ahhh, memories of Hank when he was still called Henry, and indeed, was a sweet boy bringing not only Mum, but his sisters flowers, but I digress.

    Jealous. Need ice cream. Now. Please.

    Reply
  4. Avatar for PhillipPhillip says

    April 18, 2008 at 3:54 pm

    I am neither fat nor Greek, but I have a feeling I’ll be expanding some horizons this weekend!

    Think I’d better pack the Lactaid.

    Reply
  5. Avatar for PeterPeter says

    April 18, 2008 at 1:19 pm

    I’m always torn between my desire to make unusual, even savory ice creams and the pavlovian effect the sound of the ice cream machine has on my son. (Trying to explain savory avocado ice cream to him is not rewarding, but MAN is it good with ceviche.)

    Reply
  6. Avatar for hankhank says

    April 18, 2008 at 7:23 am

    100,000 thank-yous for your kind words!

    Finspot, pear-pecorino ice cream sounds equally odd-but-good – definitely an adult ‘scream.

    Laurie, you will need to get on an Alaska Airlines plane to Sacramento right away! Our Big Fat Greek Party is tomorrow…

    🙂

    Reply
  7. Avatar for Laurie ConstantinoLaurie Constantino says

    April 18, 2008 at 3:31 am

    I really really really want to eat this as soon as I possibly can.

    Reply
  8. Avatar for EileenEileen says

    April 17, 2008 at 7:32 pm

    I’ll have to try that, I have tons of oregano.. it sounds wonderful

    Reply
  9. Avatar for FinspotFinspot says

    April 17, 2008 at 3:13 pm

    Feh is right! Our babysitter just hooked us up with a tub of pear-pecorino ‘scream. A little Mediterranean brain freeze in the depths of an ether binge…uh…I mean during a blah Seattle spring day is always a good thing.

    Reply
  10. Avatar for Sam SotiropoulosSam Sotiropoulos says

    April 17, 2008 at 11:56 am

    Fantastic! I see i’m not the only one to have roamed the Greek countryside extensively in the Springtime! Well done!!

    Reply
  11. Avatar for NayiriNayiri says

    April 17, 2008 at 11:17 am

    Oh my. I never thought I would ever crave an ice cream flavor other than mint chocolate chip. And that honey? Amazing.

    Reply
  12. Avatar for RyanRyan says

    April 17, 2008 at 12:12 pm

    Out and out brilliant. I’ve always wanted to try a tarragon ice cream, but I don’t have an ice cream maker. You’ve inspired me to pick one up with my next paycheck.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

More about Hank...

Featured Recipes

Closeup of sliced, smoked venison backstrap on a platter
Venison 101: How to Cook Venison
pickled pike recipe
Pickled Pike
Slices of smoked venison roast on a cutting board.
Smoked Venison Roast
Conejo en adobo on a plate
Conejo en Adobo
A platter of fried walleye with lemon.
Fried Walleye
A plate of pine nut cookies.
Pine Nut Cookies

As Seen In

As seen on CNN, New York Times, Simply Recipes, Martha Stewart, Food and Wine, The New York Times, The Washington Post, Chicago Tribune, Field and Stream, Outdoor Life, and The Splendid Table

Never Miss a Recipe

Receive recipes direct to your inbox.

 

 

Back to Top
  • Home
  • Shop
  • Video Course
  • About
  • Podcast
  • Stories
  • Wild Game
  • Charcuterie
  • Fish
  • Gathering
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

As an Amazon Associate I earn from qualifying purchases.

© 2023 Hunter Angler Gardener Cook, All Rights Reserved.

Site built by: Site by Status Forward

8 shares
  • Print
  • Pinterest
  • 1Facebook
  • WhatsApp
  • Save
  • Email
8 shares