REC: Scented Geranium Leaf Ice Cream


I realize this sounds a bit bizarre, but we
tried it at a dinner party last weekend and
it was SPECTACULAR.

8 (unsprayed) Geranium leaves
1/2 cup milk
1 1/2 cups (375 ML) whipping/heavy cream
2 egg yolks
1/2 cup (100g) Vanilla sugar (put 4 vanilla
beans in a container of sugar and let sit at
least one week)

Makes about 2 cups (16 oz) ice cream


Rinse the geranium leaves in cold water and
pat dry with kitchen paper. Put the leaves
in the saucepan with milk and cream.
Stirring, bring to just below boiling
point. Remove pan from heat and cover,
allowing the flavor to infuse. Taste after
10 minutes to see if the flavor is strong
enough, then strain to remove the leaves.

In a heatproof bowl, combine the egg yolks
and vanilla sugar until they take on a pale
color and lighter consistency. Gradually
beat in the flavored milk and cream.

Place the bowl over a pan of simmering
water. Stir the custard until it reaches
185 degrees F / 85 Degrees C, or until it
has thickened sufficiently to coat the back
of a spoon. Plunge the pan into cold water.
(If the mixture overheats or boils, the
custard may curdle)

Once cooled, the custard can be covered with
a circle of lightly buttered greaseproof
paper and transferred to the fridge to
chill.

Follow instructions for your ice cream
maker, and serve alone scattered with fresh
or crystallized flower petals or with
perfectly ripe strawberries.

NOTE: 3 rose heads may be substituted for
the Geranium leaves in this recipe. Be sure
to clean them thoroughly to avoid
all "wildlife". Rose petals can also be
added to the mixture once it is at the ice-
cream maker stage.