First Thing Is First. Please CORRECTLY IDENTIFY A Black Locust Tree. They Are In Bloom Late May to Mid June In New Hampshire.
What You’ll Need
20-30 Clusters of Fresh Black Locust Flowers (Please Ask The Tree For Permission & Give Something In Return ie: water, compost, fertilizer, a song, Reiki/energy, Tobacco, Cornmeal…)
3 Cups of Organic Cream (Or Alternative)
1 Cup of Whole Fat Coconut Milk From Can
Agave Nectar To Taste
A Pinch Of Sea Salt
Ice cream maker (a plus but not necessary)
Ice Cream Storage Container
Gather your Black Locust in the morning before Noon if possible. Process your Locust flowers-Pluck JUST THE WHITE BLOSSOMS with brown sepals attached into a bowl. Do not include green leaves or stem or bark from the tree. Please not the Black Locust Pods that come after the flowers bloom ARE TOXIC. Only the flowers are edible.
Heat all of your milk & agave to taste in a sauce pan on high until it’s just about to boil. Add you Locust blossoms and stir in until all of them are covered in milk. Cover the pot, remove from heat and let sit for 20 minutes.
Transfer contents to a ceramic or glass bowl- cover bowl with aluminum foil or beeswax wrap and place in the freezer until liquid is cooled.
Take bowl out of the freezer and strain flowers out with a cheese cloth placing ice cream liquid in another bowl.
From here you can add ice cream liquid to your ice cream maker & follow your maker’s instructions or simply pour liquid into a metal or glass Tupperware container to then put into the freezer until completely frozen.
As with all homemade ice-cream – once completely frozen take out of the freezer for 10 minutes to thaw in order to scoop ice cream out to enjoy:)
Enjoy!
I hope you love this recipe as much as my daughter and I did!