Ingredients
150ml milk
2 medium egg yolks
150g caster sugar
200ml double cream
2 generous handfuls of gorse flowers
A pinch of sea salt
Method
Begin by soaking the gorse flowers in the milk overnight in the fridge to let their unique fragrance infuse thoroughly. When you’re ready to make the ice cream, start by whisking the egg yolks and caster sugar until well combined.
Gently heat the milk and gorse flowers in a saucepan, bringing it just to the edge of boiling. Slowly pour the warm milk mixture into the egg yolk and sugar blend, stirring continuously to ensure the sugar dissolves smoothly. Add a pinch of sea salt for balance, then strain out the flowers, leaving a fragrant, smooth base for your ice cream.
For those with an ice cream maker, proceed with your machine’s settings from this point. Without one, simply pour the mixture into a sturdy, freezer-safe container. Place it in the freezer, and every hour, take it out and give it a good stir or whisk to prevent ice crystals from forming. This step may take around four hours until the mixture thickens and freezes to a soft, creamy texture.
Enjoy the anticipation as you wait—this homemade treat rewards your patience!