ICE CREAM AND FLOWERS RECIPES

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DANDELION & HONEY ICE CREAM - PRACTICAL SELF RELIANCE



Dandelion & Honey Ice Cream - Practical Self Reliance image

This floral ice cream infuses dandelion petals into ice cream before sweetening it with honey for the perfect summer treat.

Provided by Ashley Adamant

Number Of Ingredients 6

1 1/2 cups heavy cream
1 1/2 cups half and half
1/2 cup honey
1 cup dandelion petals
1 pinch sea salt
6 egg yolks

Steps:

  • Add heavy cream, half and half, honey, salt and dandelion petals to a saucepan.  Slowly bring to a simmer without scorching and then remove from heat.  Allow dandelions to infuse in the cream for at least 30 minutes.
  • Strain the dandelion blossoms from the cream.  Pour the cream into another container and rinse out the saucepan to cool it.  This is important because egg yolks will scramble if added to a hot pan.  
  • Add 6 egg yolks to a clean, cooled saucepan.   Whisking constantly, slowly add the cream mixture.  If the cream is warm enough, the egg mixture will thicken to form a custard.  
  • Once all the cream mixture is added, continue whisking for another few minutes. If the mixture doesn't thicken to coat the back of a spoon, turn the heat on low and whisk until it thickens.  If you have an instant-read thermometer, cook until 175 degrees f.  
  • Remove from heat and pour into a bowl to chill.  Chill the custard mixture in the refrigerator for at least 4 hours before processing in an ice cream maker.

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Step 1. Combine milk and cream in a heavy-bottomed medium saucepan and bring to a boil over medium-high heat. Remove from heat and stir in chamomile. Cover mixture and let stand 10 minutes. Meanwhile, whisk together yolks, sugar, and salt in a large bowl until thoroughly combined. Advertisement. Step 2. Uncover milk mixture and bring to a bare ...
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Jul 01, 2021 · Toasted Coconut Ice Cream is a fun flavor to try! Toast 2 2/3 cups of shredded coconut in 350 degree oven for about 8 minutes, stirring occassionally. Substitute 15 ounce can of Cream of Coconut, 1/2 pint heavy cream, and 2 tablespoons coconut extract for the 1 quart of cream.
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