Homemade Linden Blossom Ice Cream - Taste of Summer

Ingredients:

500 mL full-cream milk

250 mL cream

100 g sugar

1 cup linden blossom

4 egg yolks

1 pinch of salt

Instructions:

1. Heat the milk and cream in a pot until almost boiling.

2. Add the linden blossom and let it steep for 20 minutes without boiling.

3. Remove the blossoms using a sieve.

4. Return the mixture to the heat and add the sugar, stirring until dissolved.

5. In a separate bowl, beat the egg yolks.

6. Gradually add a portion of the hot mixture to the egg yolks while stirring

7. Add the egg mixture back to the pot and return to the heat, stirring until it thickens enough to coat the back of a spoon.

8. Let it cool to room temperature.

9. Refrigerate overnight.

10. Churn the mixture in an ice cream maker for 30 minutes and serve with fresh linden blossoms.

Note: When infusing, you lose volume so make sure the mixture does not boil and top up with milk if needed.

Note: Adjust amount of sugar according to personal preference.