Wild Plants and Artichoke Ice Cream

Method

Roadside findings are often plentiful in summer. Young shoots of sorrel, dandelion, fennel and oxalis are favourites for this little dish. You can use any plants you like, but it’s good to have some different identities - bitter, tangy and even somewhat oxalic. The sweetened ice cream is best combined with plants that have citric notes, to cut through the richness of the lactose and creamy Jerusalem artichoke.