Scented Geranium Ice Cream
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Scented Geranium Ice Cream
7 Geranium leaves, chopped
2 T. geranium petals
1.25 c. half-and-half
1/2 c. granulated sugar
4 egg yolks
1 c. heavy cream
Combine leaves, petals and half-and-half in a small saucepan.
Bring to boil and remove from heat.
Allow to cool 20 minutes.
In a small stainless steel saucepan, whisk together sugar and egg yolks.
Continue to whisk until mixture is light and frothy.
Slowly whisk in half-and-half.
Cook over low heat, stirring continually until custard coats
the back of a wooden spoon.
Strain custard into a bowl and place in ice bath to cool.
Beat heavy cream until soft peaks form.
Gently fold cream into the cooled custard.
Process according to ice cream maker instructions.
NOTE: From the Cleveland Plain Dealer, Dec. 1998
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