Ingredients
4 large eggs
3/4 cup sugar
2 cups heavy cream or whipping cream
1 1/2 cups whole milk
12 large, fully opened peony blossoms
3 cups blackberries
Honey (to taste)
Method
Sources
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
Compressor-free churner for gelato, sorbet, frozen yogurt
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Pick the petals from six of the blossoms from the peonies. You don't want the stamen or any part of the stem. Wash them repeatedly. Besides ants, there will be other little bugs who are also very fond of these flowers. I'm assuming that most people don't want to be eating those little guys. So wash, wash, wash. I used my salad spinner, which seemed to do the trick. Combine the heavy cream, the whole milk, and the petals in a medium sized saucepan over medium heat. Stir the petals into the cream until the cream is at a bare simmer. Turn off the heat and allow the petals to steep. After 30 minutes strain the petals with a fine strainer and repeat the process with the other six blossoms using the same cream. You are double infusing the cream to get a strong peony flavor. While you are infusing the cream for a second time whisk the eggs in a mixing bowl until they are light and fluffy. I used a hand mixer for 2 minutes. Once the eggs are fluffy, whisk in the sugar a little at a time until it is fully Incorporated. Pour about a cup of the hot, strained, peony cream into the egg mixture, whisking the whole time (you are tempering the eggs here). Then pour the egg mixture into the saucepan with the rest of the peony cream. Cook the ice cream base over medium-low heat, stirring constantly, until the mixture coats the back of a spoon (so that when you run your finger down the back of the spoon it leaves a line through the ice cream base). This won't take more than a few minutes so don't go anywhere, just keep stirring. Once the ice cream base coats the back of a spoon lick the spoon, and remove the ice cream base from the heat. Transfer the base to a container and set it in the refrigerator until it is cooled completely. I suggest letting it chill overnight. Impatience is your enemy here. Next make the blackberry syrup. Place the blackberries into a small saucepan over medium heat. Stir them and smoosh them with a spoon until they are a pulpy mess. At this point add in the h