I have a bunch of recipes from https://foragerchef.com that I wanted to make this year … but we seem to have missed the harvest this year. Reminder for next year — snip a bunch of the citrus-y spruce tips and make spruce tip syrup and spruce tip ice cream.
Ingredients
- 3 cups half and half
- 1/2 cup fresh spruce tips
- 5 large egg yolks
- 3/4 cup sugar
- 1/8 tsp salt
- 1 teaspoon lime juice
Instructions
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On low, heat the half and half, sugar, salt, and egg yolks in a small sauce pan, whisking occasionally until the mixture is hot and thickens slightly.
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Allow the mixture to cool to room temperature, then transfer to a blender.
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When the mixture is cool, chop the spruce tips well, then add to the blender and puree until very smooth. It takes a bit of horsepower to break down the needles, for the best flavor you really need them finely blended.
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When the mixture is pureed, pass it through a fine mesh strainer. If possible, 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.
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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.