Side Pannel
Sweet Woodruff Ice Cream
Ingredients List
- 600 ml Milk
- 12 Egg yolks
- 600 ml Double cream
- 225 g Caster sugar
- 2 Handfuls woodruff flowers
Directions
Put flowers, milk and cream into a large pan and bring slowly to the boil.
Beat egg yolks and sugar together in a wide baking bowl until light and
creamy. Pour over the boiling cream infusion whisking vigorously to form a
thickened custard. Taste. If the woodruff flavour is intense enough strain
the custard and churn in an ice cream maker until doubled in bulk, light
and creamy.
Store in a freezer. (If the flavour needs intensifying then leave the
flowers to infuse for a further half hour before straining). Serve scoops
in the brandy snap basket and drizzle the plate with caramel sauce.
Beat egg yolks and sugar together in a wide baking bowl until light and
creamy. Pour over the boiling cream infusion whisking vigorously to form a
thickened custard. Taste. If the woodruff flavour is intense enough strain
the custard and churn in an ice cream maker until doubled in bulk, light
and creamy.
Store in a freezer. (If the flavour needs intensifying then leave the
flowers to infuse for a further half hour before straining). Serve scoops
in the brandy snap basket and drizzle the plate with caramel sauce.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
