Recipe: Meadowsweet infused ice cream

Infusing the delicate, almond-like aroma of fresh meadowsweet flowers into a creamy ice cream base creates a uniquely aromatic dessert that's perfect for summer. Here's how to make this exquisite treat at home:

 Ingredients:

- 2 cups whipping cream

- 1 cup whole milk

- 1 cup sugar

- 1 cup fresh meadowsweet flowers

- 5 egg yolks

- 1 teaspoon vanilla extract

Instructions:

1. Prepare the Meadowsweet Infusion:

   - In a saucepan, combine the whipping cream and meadowsweet flowers.

   - Heat until just simmering, then remove from heat.

   - Cover and let steep for 30 minutes.

   - Strain the flowers from the cream and discard them.

2. Make the Ice Cream Base:

   - In a bowl, whisk together the egg yolks and sugar until pale and thick.

   - Slowly add the infused cream, whisking continuously.

3. Cook the Base:

   - Return the mixture to the saucepan.

   - Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

4. Cool and Churn:

   - Remove from heat and stir in the milk and vanilla extract.

   - Let the mixture cool completely, then churn in an ice cream maker according to the manufacturer’s instructions.

5. Freeze:

   - Transfer the churned ice cream to a lidded container and freeze until firm.

Serving:

- Serve scoops of meadowsweet ice cream with fresh berries or a drizzle of meadowsweet honey syrup.