Crème glacée à la poudre de cresson

Watercress ice cream


  • 1 brick of 35% fat liquid cream - about 190 g
  • 331 g whole milk
  • 90 g inverted sugar (special for ice creams)
  • 10 bags of Supercress 5

Put the ice cream maker in the freezer 3 hours before the start. 

Mix the milk, liquid cream, Supercress 5 and sugar until the sugar is dissolved. 

Refrigerate the mixture for 1 hour. Activate the ice cream maker and pour the mixture. 

Leave to mix in negative cold for 2 hours.