GERANIUM ICE CREAM (pelargonium x asperum)

Preparation Time: 30 minutes
Freezing Time: 2hrs

Ingredients :

  • 2 eggs (separated)
  • 500ml runny cream (very cold)
  • 1/2 glass Rose Geranium syrup
  • 1/2 glass icing sugar

Ingredients for the syrup :

  • 50g fresh Rose Geranium leaves
  • 450g sugar
  • 450ml water

Preparation of the Rose Geranium syrup:

Put the Geranium leaves in the water, heat gently and simmer 10-15 minutes. Press the leaves by hand to extract all the juices, and then remove.
Mix this infusion with the sugar and heat gently until the syrup begins to stick to the sides of the saucepan.

Preparation for the ice cream:

Whisk the egg whites with the icing sugar. Whip the cream with the 2 egg yolks and incorporate the egg whites, then add the syrup and fold in gently.
Pour into ramekins or small glass jars and put in the freezer 2hrs before serving or in an ice cream maker for 20 to 40 minutes depending on the desired consistency.