Put flowers, milk and cream into a large pan and bring slowly to the boil. Beat egg yolks and sugar together in a wide baking bowl until light and creamy. Pour over the boiling cream infusion whisking vigorously to form a thickened custard. Taste. If the woodruff flavour is intense enough strain the custard and churn in an ice cream maker until doubled in bulk, light and creamy. Store in a freezer. (If the flavour needs intensifying then leave the flowers to infuse for a further half hour before straining). Serve scoops in the brandy snap basket and drizzle the plate with caramel sauce.
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|Serving Size: 1 Serving (2313g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 4931 (69%)|
|Amt Per Serving||% DV|
|Total Fat 547.8g||730 %|
|Saturated Fat 227.3g||1137 %|
|Monounsaturated Fat 224.7g|
|Polyunsanturated Fat 72.9g|
|Cholesterol 20564.7mg||6328 %|
|Sodium 961.5mg||33 %|
|Potassium 2241.8mg||59 %|
|Total Carbohydrate 299.2g||88 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 299.2g|
|Protein 270.1g||386 %|
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Calories per serving: 7163
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