Gorse Ice Cream

Ingredients

  • 2 cups gorse flowers
  • 300ml milk (preferably full fat)
  • 300ml double cream
  • 6 egg yolks
  • 150g golden caster sugar

Method

Infuse the gorse flowers with the milk/cream mix by heating gently until just simmering, then take off the heat and leave for an hour before straining and keeping the liquid. Make the custard by whisking egg yolks in a bowl with the sugar, reheating the milk cream mix, pour onto egg yolks and whisk with a balloon whisk. return to the pan and heat gently, constantly stirring with a wooden spoon, and when it starts to coat the spoon, remove immediately from the heat and transfer to a freezer-proof container. Freeze for a couple of hours, take out and stir thoroughly to break up the ice crystals, then return to the freezer. Optional to repeat once more or leave until frozen, although it won’t be as silky. Orange zest and/or juice can be added to this recipe to enhance the flavour.