Follow Me on Pinterest

Friday, April 10, 2015

Lilac Frozen Custard

  • Wisconsinites love their cool rich creamy custard.It is not like any other ice cream you have...custard is in a class of its own .This is a great spring creamy treat you won't soon forget...


1 1/2 cups heavy cream

1 1/2 cups half and half

1/4 cup lilac green

3/4 cup granulated sugar

3 large egg yolks

2 large eggs

1 tsp.vanilla

pinch salt

Purple food coloring

  2. Combine the milk, lilacs, and cream in a medium saucepan. Bring the mixture to a slow boil over medium heat. Reduce heat to low and simmer for 30 minutes, stirring occasionally.Strain the lilacs from the mixture.
  3. Combine the eggs, egg yolks and sugar in a medium bowl. Mix with a hand mixer for 1 1/2 - 2 minutes, until the mixture is thick, smooth, and pale yellow in color.
  4. Mix the egg/sugar mixture on low and slowly pour 1 cup of the hot milk/cream mixture into the egg/sugar mixture.
  5. When thoroughly combined, pour the egg/sugar mixture back into the saucepan and stir to combine. Cook over medium low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon (this can take some time/patience).Add vanilla, salt and desired amount of food coloring and....
  6. put it in the freezer until frozen.
  7. Soop into pretty dishes and garnish with fresh  berries ,lilacs and lilac syrup if desired.

  8. Lilac Syrup Recipe

40-60 lilac heads(not the green parts)
3 lemons, sliced
8 cups water
8 ½ cups granulated sugar
2 ounces citric acid(lemon Koolaid packet)

Strip the lilac flowers from their stems and place them in a non-reactive container that is large enough to accommodate one gallon . Place the lemon slices on top of the flowers. Bring the water and sugar to boil in a large pot stirring periodically to dissolve the sugar. Remove from heat and stir in the citric acid until it dissolves. Carefully pour the hot liquid over the lemon slices and lilacs. Stir everything well and cover the container with a lid or a towel and let sit in a cool, dark place for 3-5 days. You can stir the syrup once daily if you like. After 3-5 days nest a piece of cheese cloth in a fine mesh strainer and pour the syrup into clean containers. Discard the flowers, lemons, and debris. Store the syrup in the refrigerator or freezer. Serve it diluted with ice water or sparkling water to taste,add to teas (hot or cold) try it in lemonade, add it to champagne, pour it over ice cream, or make a lovely floral-scented sorbet.
~NOTE:You can use other flowers in place  of lilacs....roses and lavender work very nicely.