Instructions: Put flowers, milk and cream into a large pan and bring slowly to the boil.

Beat egg yolks and sugar together in a wide baking bowl until light and creamy. Pour over the boiling cream infusion whisking vigorously to form a thickened custard. Taste. If the woodruff flavour is intense enough strain the custard and churn in an ice cream maker until doubled in bulk, light and creamy.

Store in a freezer. (If the flavour needs intensifying then leave the flowers to infuse for a further half hour before straining). Serve scoops in the brandy snap basket and drizzle the plate with caramel sauce.

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