Lilac Ice Cream

Name: Lilac Ice Cream
Yield: Yield: 1.54 kg/3 lb 6. 4 oz
Cuisine: United States
Ingredients: Candied lilac flowers 135 g 4.76 oz 8.75%; Milk 947 g 2 lb 1.28 oz 61.32%; Ice cream stabilizer 8 g .26 oz .49%; Egg yolks 120 g 4.23 oz 7.77%; Milk powder 32 g 1.11 oz 2.04%; Sugar 150 g 5.29 oz 9.72%; Heavy cream 153 g 5.4 oz 9.91%

Preparation info

Yield:
1.54 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Milk 947 g 2 lb 1.28 oz 61.32%</

Americas
United States
Dessert
Gluten-free
Vegetarian

Method

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.
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