Gorse Flower ice cream recipe

Here’s the full recipe for Gorse flower ice cream, as mentioned in Saturday 19th May 2018 edition of the Dundee Courier.

Ingredients

  • 2 cups of gorseflowers
  • 300ml of whole milk
  • 300ml double cream
  • 6 egg yolks
  • 150g caster sugar

Method

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.

This recipe was taken from www.nevermindtheburdocks.co.uk a website created by Cornwall based forager Emma Gunn (FB Never Mind the Burdocks, twitter Nmtheburdocks and Instagram Emmatheforager). The spring, autumn and winter editions of Emma’s foraging books are available to buy via the website.

2 thoughts on “Gorse Flower ice cream recipe

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  1. I’m trying to guess the quantity/size in 2 cups…do you know what the equivalent weight would be for 2 cups of gorse flowers?

    1. Hi Maggie

      Thanks for your message. You don’t have to be too exact with the measurements for gorse flowers, but I normally consider a cup to be about 250ml – I would suggest finding a cup that you have that holds about this volume and then filling it with gorse flowers. Hope that helps, if you need any more information, please get back in touch. Katherine

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