| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Fusion |
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 600 |
ml |
Milk |
| 12 |
|
Egg yolks |
| 600 |
ml |
Double cream |
| 225 |
g |
Caster sugar |
| 2 |
|
Handfuls woodruff flowers |
INSTRUCTIONS
Put flowers, milk and cream into a large pan and bring slowly to the boil.
Beat egg yolks and sugar together in a wide baking bowl until light and
creamy. Pour over the boiling cream infusion whisking vigorously to form a
thickened custard. Taste. If the woodruff flavour is intense enough strain
the custard and churn in an ice cream maker until doubled in bulk, light
and creamy.
Store in a freezer. (If the flavour needs intensifying then leave the
flowers to infuse for a further half hour before straining). Serve scoops
in the brandy snap basket and drizzle the plate with caramel sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“You’re never too old for God”