Lilac & Earl Grey Ice Cream
Recipe by Luke Jefford
Not for the faint hearted, strong lilac & tea flavours that need a sweet topping or a sweet dessert to pair with. We went with some of our candied hazelnut catkins.
Ingredients
First stage
40g lilac flowers
500g whole milk
200g fresh double cream
Second stage
60g demerara
75g honey
2 vanilla pod seeds
7 large egg yolks
1 Earl grey tea bag
25g Lilac flowers
Method
Step 1
Combine cream, milk and flowers. Leave to infuse in the fridge for 48 hours.
Step 2
Bring the above mixture to the boil with an earl grey tea bag and strain.
Step 3
Add the above cream mixture to a bain-marie (a bowl above a small amount of simmering water).
Step 4
In a separate bowl mix the egg yolks, sugar and hone together until well combined. Either with a wooden spoon or electric hand whisk.
Step 5
Once the cream mixture in the bain-marie is beginning to steam, add in the vanilla pods and in a slow stream gently whisk in the egg mixture.
Step 6
Continue to whisk gently until it reaches a thickened custard (Crème Anglaise). If you have a temperature probe, it should reach this stage at around 82c.
Step 7
Let the mixture cool in the fridge. Once cool, add in the remaining 25g of lilac flowers. If you add them in whilst warm they will go brown.
Step 8
Add mixture to an ice cream machine & churn.
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