Queen Anne's lace ice cream
Queen Anne's lace ice cream is for those who want something else, something that's flowery and delicate. This is the simple ice cream version. I'm working on an Queen Anne's lace ice cream cake fit for a queen;-).
What goes really well with this flavor is white chocolate and honey. The recipe for the ice cream cake will be up soon.
What goes really well with this flavor is white chocolate and honey. The recipe for the ice cream cake will be up soon.
Ingredients:
30 Queen Anne's lace flowerheads 1 cup milk 1 cup heavy cream 2/3 cup sugar A pinch of salt 6 egg yolks (the egg whites can be stored in a container in the freezer for whatever you want to use it) 1 cup of coarsely chopped walnuts Directions: Snip the flowers of the stems. Cover the flowers in a heavy saucepan with 1 cup of milk and 1 cup of the heavy cream. Heat until just steaming but DON'T let boil. Remove from heat, cover, and let stand for 45 minutes. Reheat the mixture until it's steaming, remove again from heat and let stand for another 15 more minutes. Strain the flower/milk cream mixture into a separate bowl, pressing the most liquid out of them. I strain it through a paper towel. Do not use Brawny's for this job, it will drive you up the wall because nothing will get through it! Return the milk cream mixture to the saucepan. Add sugar and salt to the mixture. Heat until just steaming again, stirring until sugar has dissolved. Remove from heat. Prepare a big bowl with ice cubes and place a smaller bowl inside of it if you want to chill the ice cream within an hour. Whisk the egg yolks in a medium sized bowl and slowly pour the heated flower milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Pour the mixture back into the saucepan. Stir the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes. Strain through a sieve and chill the mixture thoroughly in the refrigerator (at least a couple of hours) or stir the mixture in the bowl placed over the ice bath until thoroughly chilled (20 minutes or so). Freeze the mixture in your ice cream maker, according to the manufacturer's instructions. Once the ice cream has been made in the ice cream maker it should be pretty soft. Gently fold in the chopped walnuts. Put in an airtight container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving. |
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