- 3 cups 35% heavy cream
- 1 cup fresh spruce tips
- 1 vanilla bean
- 6 large egg yolks
- 1 cup super fine sugar
- pinch of sea salt
- Bring the heavy cream with the vanilla bean to steaming
point in a large pan. Remove from heat. Whisk together the sugar, salt and
egg yolks until pale and fluffy. Gradually add the hot milk to the egg
mixture stirring continuously until it thickens slightly.
- Transfer the mixture to a bowl and allow to cool to
room temperature completely. Pull out vanilla bean
- When the mixture is cool, chop the spruce tips well,
then add to the food processor and puree until very smooth. It takes a bit
of horsepower to break down the needles, for the best flavor you really
need them finely blended. I add the cooled mixture a bit at time until the
Spruce Tips are fully pureed.
- When the mixture is pureed place in the bowl of an ice
cream maker and process according to the manufacturers directions. Mine
usually takes about 30 minutes.