In this recipe I have, to my delight, figured out how to capture the intoxicating scent of lilacs and make it accessible to the taste buds. Having experimented before with wild flowers, I know how their delicate aroma and colour are not always easy to use for edibles, and I considered lilacs another one of those barely-worth-it ingredients. The flavour of the blossoms is bitter, and cooking them leaves little flavour apart from the sweetness of the recipe.
I decided to make a no-cook ice cream, realizing that the result might be bland or even bitter. Also, how to infuse the blossoms without using heat or alcohol?
Some flowers I ground finely with equal parts sugar. I also took one cup of blossoms and mixed them with milk, set them in a sunny place outdoors for three hours, which was as long as the sun lasted. I then left this milk/blossom infusion for another 12 hours in the fridge.
The rest was easy. I strained the blossoms from the milk, and feared the flavour was not as strong as I needed it. However, once I mixed the lilac sugar with the milk and an equal amount of cream, the flavour was definitely that of lilac – sweet, aromatic and superb.
So now I have another favourite ice cream which inspired me to use lilac in other no-cook ways. One is to preserve some in raw honey, leaving the infusion for a few weeks and leaving the blossoms in to serve. I will also try and preserve as much as I can in sugar which I have no doubt will be useful in all sorts of creamy ways.
Related Links: Honeysuckle Ice Cream