Here’s the full recipe for Gorse flower ice cream, as mentioned in Saturday 19th May 2018 edition of the Dundee Courier.
- 2 cups of gorseflowers
- 300ml of whole milk
- 300ml double cream
- 6 egg yolks
- 150g caster sugar
Gently heat the milk and cream together in a saucepan. When warm, add the gorse flowers and stir gently. Remove from heat and leave to cool, refrigerate overnight to infuse.
Next morning, return the milk, cream and gorse flower mixture to the pan and reheat. Meanwhile, in a separate, heatproof bowl, mix the egg yolks with the sugar. Once the mixture has warmed through carefully pour it over the eggs yolk and sugar mix, whisking all the time, I found this easiest to do with the help of an electric mixer with the whisk attachment, but you could do it by hand too. Return the mixture to the saucepan and heat gently again until the mixture coats the back of a spoon. Remove from the heat straight away and allow to cool a little before transferring to a freezer proof container. Freeze for two hours, then remove and stir vigorously to break up the ice crystals. Repeat this process two or three times until the ice cream is completely frozen. I did this by hand, and got a great result, but it would work equally well in an ice cream maker.