Pine shoot and ginger ice cream

Ingredients for 8 servings:

• 200 g sprouts (pine sprouts)
• 5 cm ginger, peeled and finely diced
• 600 ml sweet cream
• 300 ml milk
• 8 egg yolks
• 120 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours

best made at the end of May or beginning of June when there are fresh pine shoots

Finely chop the pine shoots—the young shoots at the old branch ends. Peel and finely dice the ginger. Bring both to a boil along with the cream and milk. Let the mixture boil a few times, then let it sit in the refrigerator overnight. Whisk the egg yolks and sugar until frothy. Pour the cream mixture through a fine sieve to remove all needles and ginger pieces. Bring the cream mixture to a boil and, stirring constantly, pour it into the yolk foam. Heat the mixture over a simmering water bath to about 80 degrees Celsius until it begins to thicken. (Keyword: “rose-shaped” ice cream). Then chill the mixture over an iced water bath, cool it in an ice cream maker, and let it harden in the freezer. A caramel sauce goes very well with it. The ice cream doesn’t taste resinous, just a light, spring-like flavor.