Spruce Tip Ice Cream
Homemade ice cream is a spring flavor you didn't know you've been missing.
Servings: 6
Ingredients
- 3 cups half and half or half heavy cream and half whole milk
- ½ cup fresh spruce tips
- 5 large egg yolks
- ¾ cup sugar
- ⅛ teaspoon salt
- 1 teaspoon lime juice
Instructions
- On low, heat the half and half, sugar, salt, and egg yolks in a small sauce pan, stirring occasionally until the mixture is hot and thickens slightly. Do not whisk it.
- Allow the mixture to cool to room temperature, then transfer to a blender.
- When the mixture is cool, chop the spruce tips well, then add to the blender and puree until smooth and light green in color, about 30 seconds.
- When the mixture is pureed, pass it through a fine mesh strainer. Allow the custard to sit in the fridge overnight, which will give a better texture in the finished product. Before spinning, whisk in the lime juice.
- Place the spruce custard in the bowl of an ice cream maker and process according to the manufacturers directions. Mine usually takes about 45 minutes.
Notes
For some of my ice cream recipes I substitute cornstarch for the eggs. Unfortunately this is not possible with spruce as pureeing causes the cornstarch to break, giving a grainy result.