ingredients

4 egg yolks

25g fresh eucalyptus leaves (the youngest, if possible)

1 tablespoon purple globe amaranth

200ml whole milk

500ml cream, 30% semi-skimmed

100g sugar

1 teaspoon salt

1 teaspoon vanilla paste

Preparation:

Place the eucalyptus leaves, well washed, in a saucepan with the milk and cream and bring to simmer until it begins to bubble. Turn off the heat, cover the pan and let it stand for a maximum of 30 minutes (it will depend on the intensity of the flavour you want). After this strain the liquid with the help of a strainer, discard the leaves of eucalyptus and replace it back in the pan along with the petals of globe amaranth.

While the previous mixture is back to the stove over low heat, add in a separate bowl the eggs, sugar and salt, involving well. Season the cooked eggs with a bit of the hot cream, stirring quickly. Pour the eggs into the pan and stir regularly without ever bringing it to the boiling point till it starts to get thicker.

Once you get the desired consistency, pour the mixture into a cold container and place it in a water bath with ice to help cooling down the mixture before using the ice cream machine.

This recipe was prepared for the Organic Grocery by pela Ana Braga, from Sweetaffair. here

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