If you’re ever walking in the countryside and wonder why you can smell suntan oil, you’re probably actually smelling wild horse flowers which smell of coconut. I’ve been foraging near the beaches where I live in gorgeous Brixham on the English Riviera in South Devon to collect wild gorse flowers to make a smooth and creamy gorse ice cream. Gorse is considered to be an invasive plant by many. Which means you can find this plant in abundance all over the countryside. Which is handy if you want to use the flowers to make delicious, creamy coconut flavoured ice cream. It flowers for much of the year too which therefore means it’s easy to find their bright golden flowers everywhere it seems. This traditional Devon gorse ice cream recipe I used was as follows: Heat up 100g of freshly-picked gorse flowers with 200ml of double cream (ideally Devon cream, obvs) and 150ml of full fat milk in a saucepan Meanwhile beat up two egg yolks with 120g of castor sugar in a bowl. Sieve the warmed-up flowers, cream and milk into the bowl with the beaten-up eggs and sugar. Stir to ensure all the castor sugar is dissolved. Decant the liquid into a container with a lid and freeze for 48 hours. Enjoy your coconut flavoured gorse ice cream
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