Frances Bissell

Linden Flower Ice-Cream

Preparation info
  • makes

    1 litre

    • Difficulty

      Easy

Appears in
The Scented Kitchen: Cooking with Flowers
The Scented Kitchen

By Frances Bissell

Published 2012

  • About

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 good handful of linden flowers, about 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