Method
Ice cream: Heat 250ml milk gently to just below simmer, add 4 sprigs ground ivy, infuse 1 min. Beat 2 egg yolks, 150g caster sugar, pinch salt. Pour hot milk through sieve onto egg mix, whisk quickly. Add 250ml cream, chill. Churn or freeze stirring hourly. Candied flowers: paint with egg white and water, toss in caster sugar, dry in warm place. Vanilla tuile: whisk 1 large egg white with 60g caster sugar, sift in 30g flour, add 30g melted butter and 1/2 tsp vanilla. Spread thin ovals on baking parchment, bake at 180C for 9-10 mins.