Angelica Powder Ice Cream RecipeOrigin: Britain Period: Modern |
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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 
Angelica Powder Ice Cream Preparation: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. |
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