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Ingredients
- 600 ml Lowfat milk
- 12 x Egg yolks
- 600 ml Double cream
- 225 gm Caster sugar
- 2 x Handfuls woodruff flowers
Directions
- Put flowers, lowfat milk and cream into a large pan and bring slowly to the boil.
- Beat egg yolks and sugar together in a wide baking bowl till light and creamy. Pour over the boiling cream infusion whisking vigorously to create a thickened custard. Taste. If the woodruff flavour is intense sufficient strain the custard and churn in an ice cream maker till 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1227g | |
| Calories 1447 | |
| Calories from Fat 1086 | 75% |
| Total Fat 123.53g | 154% |
| Saturated Fat 77.06g | 308% |
| Trans Fat 0.0g | |
| Cholesterol 433mg | 144% |
| Sodium 516mg | 22% |
| Potassium 1671mg | 48% |
| Total Carbs 53.15g | 14% |
| Dietary Fiber 0.0g | 0% |
| Sugars 33.03g | 22% |
| Protein 37.29g | 60% |
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