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Linden Flower Ice-Cream
- makes
1 litre
- Difficulty
Easy
Published 2012
This is a most subtly flavoured ice-cream. I sometimes use honey rather than sugar as a sweetener, which can work well, but not here, as it will overpower the delicate flavour of the linden blossoms.
Ingredients
a goodhandful 40 g 1½ oz 250
Method
Simmer the flowers in the syrup for 5 minutes and, removing the pan from the heat, leave to infuse until cool. You can happily leave this overnight.
Scald the milk in a separate saucepan, remove from the heat and stir in the scented syrup. Again, leave to infuse until cool and only then strain. Scald the cream and pour on the egg yolks, whisking all the time. Return the saucepan to a ve
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