I got this recipe from the wonderful Bill O’Dea who’s forgotten more things about mushrooms than I will ever learn. The sublime taste resembles coconut and honey . . .
500ml Cream
250ml Milk
100g Mascarpone.
6 Handfulls of gorse flowers
6 Egg yolks
80mls Honey
Slowly raise the cream, milk, marscapone and flowers to a simmer. Turn off the heat and leave to infuse for 30 minutes. Strain and whisk in the egg yolkds and very, very, gently bring the heat back up, stirring constantly for 10 minutes. Allow it to cool and then place in the freezer. Stir it once an hour until it freezes (this stops ice crystals forming) Turn off heat and leavr to infuse for 30mins.
