Not only do lemon-scented geraniums provide a marvellous display of colour all through the summer, but their leaves can be used to add a deliciously aromatic flavour to this unusual dessert.
Serves 4 - 6
300 ml (1/2 pint) fresh milk
10 - 12 lemon-scented geranium leaves, crushed
3 egg yolks
100 g (4 oz) icing sugar
300 ml (10 fl oz) fresh whipping cream
lemon-scented geranium leaves, to decorate
1. Bring the milk and geranium leaves almost to the boil. Remove from the heat and leave to infuse for 30 minutes. Remove the geranium leaves.
2. Whisk the egg yolks and sugar together in a medium bowl until pale and frothy. Stir in the milk, then strain back into the pan.
3. Cook the custard gently over a low heat, stirring continuously, until it coats the back of a wooden spoon. Do not boil. This takes about 20 minutes.
4. Pour into a shallow freezer container, cool, then cover and freeze for 2 hours, until mushy.
5. Whip the cream until stiff, then fold into the mixture. Return to the freezer container and freeze for a further 2 hours.
6. Turn into a chilled bowl and beat well again. Return to the freezer and freeze until firm.
7. Transfer to the refrigerator to soften for 30 minutes before serving. Decorate with geranium leaves.
