You can flavour baked goods, salads or gin with a springtime favourite
Any edible flower can be used to infuse cream to make ice cream – as they come into season, try peonies, which have a mild peachy flavour, rose, hibiscus or lavender – or a variety of florals for a flower garden in your ice cream bowl.
2 cups whipping cream or coconut milkLightly rinse your lilac blooms and pull the flowers off into a saucepan. Add the cream and milk and heat until steaming. Remove from the heat and let cool in the saucepan, stirring in the honey or sugar at some point when it’s still warm – the heat will help it dissolve.
Let it cool completely, then pour through a sieve into a bowl, pressing on the flowers to extract as much moisture as you can. Refrigerate the sweet infused cream until it’s very cold, and then freeze in your ice-cream machine according to the manufacturer’s directions. Makes about 1½ litres.
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