Creamy Woodruff Ice Cream
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 8 hrs 5 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 ml cream
- 200 ml milk
- 300 ml woodruff syrup
- 1 squirt lemon juice
Print Recipe
Pin Recipe Instructions
- Let the woodruff syrup, cream, milk and lemon juice cool in the refrigerator overnight. Then mix all the ingredients together and add them to the ice cream maker until you have the desired consistency.
- If you don`t have an ice cream machine, you should whip the cream to about half-firmness and then mix it with the milk and syrup.
- If you like it less sweet, you should use less syrup, which of course also lacks something of the woodruff taste.
- If the ice cream has been stored in the freezer for a long time, remove it some time before serving or place it in the microwave on the highest setting for 30 seconds. Then it`s nice and creamy again.
- Makes about 1.1 liters of ice.
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