Title: Sweet Woodruff Ice Cream
Categories: Tessa's, Seasonal, Kitchen
Yield: 1 servings

600 ml Milk
12 Egg yolks
600 ml Double cream
225 g Caster sugar
2 Handfuls woodruff flowers

Put flowers, milk and cream into a large pan and bring slowly to the boil.

Beat egg yolks and sugar together in a wide baking bowl until light and
creamy. Pour over the boiling cream infusion whisking vigorously to form a
thickened custard. Taste. If the woodruff flavour is intense enough strain
the custard and churn in an ice cream maker until doubled in bulk, light
and creamy.

Store in a freezer. (If the flavour needs intensifying then leave the
flowers to infuse for a further half hour before straining). Serve scoops
in the brandy snap basket and drizzle the plate with caramel sauce.

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