Ariana Bundy's Wild Orchid Ice Cream Recipe

Method

1. Place the milk and 1 tsp of the sugar in a saucepan and heat, but try not to let it come to the boil. The sugar will stop the milk from boiling over. Remove from the heat and cool slightly.

2. Prepare a medium bowl and fine-meshed sieve for the finished crème anglaise, along with a large bowl filled with ice.

3. Whisk the yolks and rest of the sugar until just mixed then pour the hot milk on them in three stages, so that the eggs can get used to the heat and won’t curdle.

4. Pour the mixture back into the pan. Place over a medium-low heat and stir continuously with a wooden spoon until pale and creamy – about 4–5 minutes. Don’t allow it to come to the boil or the mixture will curdle.

5. Once you see a lot of steam rising, around 82˚C/180˚F if you’re using a thermometer, take the pan off the heat. Or take the spoon out of the pan and draw your finger over the back of it: if it leaves an impression that does not run, the custard is ready.

6. Add the salep powder, saffron liquid and rose water and whisk vigorously for a few seconds so that there are no lumps and the mixture takes on a lovely saffron hue. Remove from the heat.

7. Strain the custard through the sieve and into the bowl you have ready. Stand the bowl of custard over the ice bath and stir occasionally until it has cooled.

8. Mix the double cream with the icing sugar. Pour into a 20cm (8in) tray or container and freeze it.

9. Pour the custard into an ice-cream maker. While it’s running, break the frozen cream into 1cm (½in) chunks.

10. Once the custard is frozen, fold in the chunks and the slivered pistachios, then freeze for a couple of hours before serving.