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Rose geranium and strawberry ice cream
- Serves
6
- Difficulty
Easy
Published 2011
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 2–3 - Juice of
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
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