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Angelica Powder Ice Cream
Angelica Powder Ice Cream is a modern British recipe (based on an Australian original) for a traditional custard ice cream flavoured with dried and powdered angelica stems. The full recipe is presented here and I hope you enjoy this classic British version of: Angelica Powder Ice Cream.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Additional Time:
(+freezing)
Serves:
4
Rating: 
Tags : Herb RecipesDessert RecipesMilk RecipesBritish Recipes
Dried and powdered angelica is commonly used as an accompaniment for
beans in Persian cuisine. The flavour is very interesting and brought to mind an Australian recipe for Aniseed Myrtle ice cream. Doing a few substitutions brought this recipe to life.
Ingredients:
500ml milk
6 egg yolks
250g caster sugar
1 tbsp ground, dried
angelica stems
600ml double cream
Method:
Add the milk to a pan and bring to a boil then take off the heat. Whisk the egg yolks and sugar together and pour on the hot, boiled, milk, stirring constantly.
Return the mixture to the pan and return the pan to the heat and cook, stirring all the while, until the mixture coats the back of a spoon.
Take off the heat and stir-in the angelica powder then set aside to cool completely before adding the cream. Put in an ice cream machine and churn according to the manufacturer's instructions.
