Gardenia Ice Cream
2C Heavy Cream
1 C Whole Milk
1 large Gardenia Bloom – open
1 fresh Vanilla Bean or vanilla extract
1/2-3/4 C Sugar (use alternative sweeteners as you see fit)
Infuse heavy cream with gardenias: wash the petals from one large gardenia bloom. Rough chop them and add to 2 C heavy cream and heat slowly to a low boil and turn off heat. Leave on burner for 5 minutes and then remove and let cool. Put heavy cream with gardenia petals still in it back in the refrigerator for up to one week.
One hour before making ice cream: Add one fresh vanilla bean, including seeds to infused cream. If you do not have a vanilla bean, add one teaspoon of vanilla extract.
Strain the flower petals and vanilla bean from the heavy cream and put it in the ice cream maker. Add milk and sugar and stir until sugar dissolves. Follow directions on ice cream maker until ice cream is done. Put the ice cream in the freezer to get a more firm ice cream or enjoy right away for a soft-serve version.
To make the bag version – add 2/3 C infused heavy cream, 1/3 C whole milk, 1/8-1/4 C sugar to a quart sized Ziplock bag, seal squeezing out as much air as possible. Put quart sized bag in a gallon sized bag with ice and rock salt and seal the gallon sized bag. Shake! Shake! Shake! Until you have ice cream!
*NOTE: Be sure to wipe the outside of the quart sized bag off and get the salt-water out of the crevice of the zipped-locked opening – the salt from the ice does not compliment the ice cream in the bag.