Directions

• Prepare a sink full of iced water, and place a fine mesh sieve over a bowl.
• In another bowl, whisk 2 tbsp of the sugar into the tapioca starch.
• Heat the rest of the sugar with the milk, cream and honey, stirring often using a whisk or silicone spatula to prevent scorching.
• Once the liquid is hot and steaming, pour it into the bowl containing he tapioca starch, whisking constantly to combine without lumps forming.
• Return the mixture to the pan and cook over a low heat, continuing to whisk.
• When oit starts to simmer, take the pan off the heat, stir in the herbs and flowers, then cover with clingfilm and put it in the sink of iced water.
• After 15 minutes, remove the pan and pour the mixture through the mesh sieve into the bowl, squeezing it hard to extract flavour from the herbs. You should see a tint of pale acid green seep into the mix with the last squeezes.
• Return the mixture to the sink of iced water to cool it completely before covering and refrigerating overnight.
• The following day, liquefy the mixture by blending it with a hand blender for one minute.
• Pour the mix into an ice-cream machine. Churn according to the machine’s instructions, or until frozen and the texture of whipped cream.
• Scrape the ice cream into a lidded container. Top with a piece of waxed paper to limit exposure to air, cover and freeze until ready to serve. The ice cream is best eaten within one week.