Mimosa flower ice cream
A delicious ice cream made from fresh mimosa flowers from Albizia julibrissin trees, aka Persian silk trees.
Servings 8
Equipment
- home ice cream maker
- glass jar
Ingredients
For cold infusion of mimosa flowers:
- 3 cups fresh de-stemmed and un-rinsed mimosa flowers (about 85 grams)
- 1 cup organic whole milk, ideally grass-fed
- 1 cup organic heavy cream
For melting sugar:
- 1/4 cup whole milk
- 1/4 cup cream
- 1/2 cup organic cane sugar
- 1/2 tsp vanilla bean paste (alt vanilla extract)
- 1/8 tsp salt
Instructions
For extracting flavor from mimosa flowers:
- Combine all ingredients from first section (milk, cream, flowers) in glass jar. Stir to mix together. Cover and place in fridge for 24-36 hours, removing to stir once every 8 hours to aid flavor extraction.
- Remove from fridge, then strain flowers. Squeeze flowers firmly to remove all liquid. Then strain again through fine mesh strainer to remove all debris.
For melting sugar
- Combine all ingredients from second section (cream, milk, sugar, vanilla, salt) in small sauce pan over medium heat. Whisk regularly. Cook until all sugar and salt is fully dissolved, then remove from heat and let cool.
- Combine sweetened cream mixture with strained mimosa-cream mixture in jar. Refrigerate until cold and pour into ice cream maker when you're ready. Serve immediately. For storing extra mimosa flower ice cream, use a covered 8"×4″ or smaller glass baking dish, which makes scooping easy.