Honeysuckle Blossom Ice Cream

Ingredients:

500ml honeysuckle blossoms (tightly-packed)
120ml milk
850ml double cream
200g granulated sugar
6 egg yolks
1 tbsp lemon juice

Method:

Combine the honeysuckle blossoms, milk and cream in a bowl then cover and refrigerate over night to infuse. The following day, drain the petals and set aside. Combine the milk and cream mix with 2/3 of the sugar in a saucepan and place over medium heat and bring to just under the boiling point. Take off the heat beat together the egg yolks and the remaining sugar in a bowl..

Whisk the egg and sugar mix until thick and pale yellow then whisk 1/4 of the milk and cream mixture into the egg and sugar mix. Pour the resultant egg mix back into the pan and place over low heat. Cook, stirring constantly, for about 20 minutes, or until the mixture thickens sufficiently to coat the back of a spoon (do not allow to boil).

Strain the mixture into a clean bowl then stir in the reserved honeysuckle blossoms and lemon juice before pouring into your ice cream maker and freeze according to the manufacturer's instructions. Transfer the finished (but not solid) ice cream into a bowl then tear the remaining tulip petals, mix into the ice cream and fold to thoroughly combine. Transfer to a freezer-proof container and store in the freezer.