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Gorse Flower Ice Cream

Gorse Flower Ice Cream is a traditional British recipe for a classic egg-less ice cream made from cream flavoured with lemon juice and gorse flowers that's tinted yellow. The full recipe is presented here and I hope you enjoy this classic British version of: Gorse Flower Ice Cream.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

urning(+ch)

Serves:

6–8

Rating: 4.5 star rating

Tags : Wild FoodHerb RecipesDessert RecipesMilk RecipesBritish Recipes


Ingredients:

100g caster sugar
90ml water
100ml gorse flowers
juice of 1/2 lemon
300ml double cream
yellow food colouring (optional)
fresh mint, to garnish

Method:

For the best flavour use freshly-picked gorse flowers. Combine the sugar and water in a pan, heat gently until the sugar has dissolved then bring to a boil and cook for about 4 minutes to form a light syrup. Add the gorse flowers then take off the heat. Allow to cool then pass through a fine-meshed sieve, pressing down on the flowers to extract as much flavour as possible then set the liquid aside until completely cold.

At this point, add the lemon juice and stir in the cream. Mix thoroughly to blend, whisking gently. If desired add a few drops of yellow food colouring at this point. Pour the resultant mixture into a freezer-proof box and freeze until mushy. Remove from the freezer, beat well, then freeze again until hard.

Serve the final ice cream in tall glasses, decorated with fresh mint leaves.