Ground ivy ice cream

Ingredients for 4 servings:

• 2 sprig(s) Ground Ivy
• 150 ml milk
• 50 g sugar
• 300 g natural yogurt (full milk yogurt)
• 1 cup whipped cream, whipped stiff
• 2 tsp lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 40 minutes; Total time approx. 1 hour

for the ice cream machine

Wash the ground ivy, pluck the flowers, and set aside. Pluck the leaves from the stems and puree them with the milk and sugar in a blender. Whisk in the yogurt and fold in the stiffly whipped cream. Ice cream in an ice cream maker for about 40 minutes. Garnish with the reserved flowers (they are edible) to serve. The aroma of ground ivy can vary depending on the season and growth, so the quantities are only a guideline. I recommend using the amount carefully, tasting after blending, and adding more if necessary.