Rose geranium and strawberry ice cream

Name: Rose geranium and strawberry ice cream
Yield: Serves 6
Ingredients: 2–3 scented rose geranium leaves, rinsed; 300 g ripe strawberries (wild or cultivated, or a mixture); 3–4 tbsp caster sugar (depending on the ripeness of the berries); Juice of ½ lemon; 300 ml double cream, lightly whipped; 300 ml full-cream milk; 3–4 tbsp caster sugar (depending on the ripeness of the berries); 2 tbsp caster sugar; 4 egg yolks

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Rose geranium is used here to deepen the flavour of pureed strawberries folded into a classic custard-cream base. When freezing the ice cream, the shallower the layer, the quicker it solidifies; the sweeter the mix, the longer it takes to freeze.

Ingredients

300 g ripe strawberries (wild or cultivated, or a mixture)
2–3 scented rose geranium leaves, rinsed
Juice of

Dessert
Gluten-free
ice cream
Vegetarian

Method

Hull the strawberries and put them in a bowl with the rose geranium leaves, lemon juice and sugar. Fold everything together and leave for 1–2 hours in a cool place (overnight is fine) to infuse and make juice.

To make the custard-cream, put the milk, egg yolks and sugar in a heatproof bowl set over a pan of simmering water – not touching the water – and whisk over the heat till the mixt