Earlier this week, I posted an article about the wonderful flavours and exciting benefits of Strawberry Gum (Eucalyptus olida), including a recipe for my Strawberry Gum Bliss Balls. I’d like to share another one of my favourite Strawberry Gum recipes with you–this one is versatile and can be made into either a custard or ice cream. Try both–they’re equally delicious!
This will make one of the best custards you have ever tasted! You can serve it before freezing with poached fruit or puddings. The Strawberry Gum adds a delightful flavour that is hard to describe. You will just have to try it for yourself.
The custard makes a wonderful ice cream if churned in an ice cream maker.
- 8 fresh Strawberry Gum leaves or 2 tbsp dried crushed leaves (tie into a muslin bag for infusing)
- 6 free range egg yolks – (use the whites to make meringues and add some dried Strawberry Gum spice to the mix – delicious)
- 1 cup cream
- 1 cup milk
- 150gm sugar or to taste
- Heat milk, cream, sugar and leaves in a saucepan until boiling point.
- Turn off heat and allow flavours to infuse for 15 minutes.
- Take out the bag of leaves and return flavoured milk to a clean saucepan.
- Whisk in the eggs and increase heat slowly, whisky constantly until mixture thickens to coat the back of a wooden spoon.
- Take off heat and cool, refrigerate and later churn in an ice cream maker until frozen if desired.
Note: If you’d like to taste the wonderful flavours of Strawberry Gum and other native Australian edible plants, come to our Bush Food Flavours Lunch this Sunday, April 17. Bookings available here.
Special thanks to Susan Gordon-Brown for her lovely pictures.
Let me know what you think about this recipe in the comments section. I’d love to hear from you!
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