Method
Put 300ml water and 250g sugar in a pan, heat to dissolve. Boil for 5 mins until clear syrup. Remove from heat, immediately add 8 sprigs of sweet cicely leaves/flowers/seeds. Cover with lid to retain aroma. Cool to room temperature. Pass through fine sieve to remove sweet cicely. Churn in ice cream machine per instructions, or pour into a thoroughly chilled 1 litre tub and freeze. Take out and stir vigorously every hour for 3 hours. Leave to fully freeze. Works brilliantly with rhubarb desserts.