From the Spring Home Show, Edible Flowers!

Leave a comment

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)

Gardenia Ice Cream

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s