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Thursday, December 20, 2012,1:11 AM by
J.Sujatha

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LEMON GERANIUM ICE CREAM

Serves :
6

Preparation Time :
1 hour

Preparation Method :

  • Bring the milk and geranium leaves almost to the boil. Remove from the heat and leave to infuse for 30 minutes. Remove the geranium leaves.
  • Whisk the egg yolks and sugar together in a medium bowl until pale and frothy. Stir in the milk, then strain back into the pan.
  • Cook the custard gently over a low heat, stirring continuously, until it coats the back of a wooden spoon. Do not boil. This takes about 20 minutes.
  • Pour into a shallow freezer container, cool, then cover and freeze for 2 hours, until mushy.
  • Whip the cream until stiff, then fold into the mixture. Return to the freezer container and freeze for a further 2 hours.
  • Turn into a chilled bowl and heat well again. Return to the freezer and freeze until firm.
  • Transfer to the refrigerator to soften for 30 minutes before serving. Decorate with geranium leaves.

INGREDIENTS

  • 300 ml  fresh milk
  • 10-12 lemon-scented geranium leaves, crushed
  • 3 egg yolks
  • 100 grams  icing sugar
  • 300 ml  fresh whipping cream
  • Lemon-scented geranium leaves, to decorate

5 comments for “Lemon Geranium Ice Cream”

  • Posted Sunday, February 12, 2023 at 12:50:59 AM

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