Lilac Ice Cream

Preparation info
  • Yield:

    1.54 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Milk 947 g 2 lb 1.28 oz 61.32%</


  1. Bring the milk to a boil in a sauce pot with the candied lilac flowers. Turn off the heat and let the flowers steep for 10 minutes.
  2. Using a handheld blender, blend the flowers into the milk, and then pass the liquid through a fine-mesh sieve. Cool to room temperature and then proceed with the modern ice cream method