posted by Liz Thomas 06-15-100 4:26 AM
Rose Geranium Ice Cream
1 1/4 cups (300 ml.) milk
12 rose scented geranium leaves
3 egg yolks
1/4 cup (75 g.) sugar
1 1/4 cups (300 ml.) heavy cream
Heat the milk to almost boiling, remove, and infuse the geranium leaves for an hour.
Beat the egg yolks and sugar till thick and pale.
Strain the milk, discarding the leaves. Gently reheat it and beat a little into the yolks. Pour the egg mixture into the milk and return the pan to low heat. Stir until the custard is thick enough to coat the back of a spoon; do not let it boil. Cool.
Whip the cream lightly and fold into the custard. Freeze in a freezer or ice cream machine, as above.