The idea was to use sorrel. We had a few communication and logistical issues . We found beautiful watercress. The idea transformed, the sorrel was dropped like an idea which might not have even existed. We still want to come back to it. Today we are smitten with watercress and its delectable inspiration.
235g whole milk
110g liquid glucose
70g egg yolk
105g hydroponic watercress leaves and short stems
Puree the first five ingredients together in a blender. Pour the mixture into a vacuum bag and seal. Cook the mixture for thirty minutes at 82 degrees C in a water bath. Meanwhile place the raw watercress in a blender top. When the mixture is done cooking, remove it from the water bath, cut the bag open and pour the hot contents over the watercress. Puree the ingredients together for three minutes until the mixture turns green and the watercress is pulverized. Strain the ice cream base through a fine meshed sieve and cool in an ice bath. Reserve the mixture overnight and then freeze in an ice cream maker.