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Pineappleweed Ice Cream
Pineappleweed Ice Cream is a modern British recipe for a classic wild food ice cream made with a yoghurt, cream and milk base flavoured with wild pineappleweed flowers. The full recipe is presented here and I hope you enjoy this classic British version of: Pineappleweed Ice Cream.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Additional Time:
(+infusing and freezing)
Makes:
750ml
Rating: 
Tags : Wild FoodMilk RecipesBritish Recipes
The pineapple flavour of pineappleweed is subtle, and undercut by chamomile, so I think it's best to keep the ice cream fairly basic - a mix of milk, cream and honey with yoghurt.
Ingredients:
Bunch of pineappleweed - the more flowers there are the sweeter the ice cream will be.
250ml double cream
250ml whole milk
2 tsp honey
250ml Greek yoghurt
Method:
Chop the pineapple weed (flowers and leaves), put in pan with cream and milk and honey and bring to a simmer. Continue simmering for 10 minutes, then set aside to cool and infuse over night.
Place back on the heat and warm slightly (this will make it more liquid) then strain through a fine-meshed sieve. Press down on the pineappleweed solids to extract as much flavour as possible, then discard the solids.
Set aside to cool then mix in the yoghurt. Transfer the mixture to your ice cream maker and churn for 30 minutes (or until frozen) OR put into a shallow tub in the freezer and whisk every 2 hours until smoothly frozen.
The ice cream should be eaten within 6 months - it has a fresh taste with a noticeable pineapple edge to it.
