Spring—Persephone’s season, a time of renewal and abundance.
By Ambre Arneodau
How cool is it to be both the Queen of the Underworld and the Mother of Spring? A goddess who moves between worlds, carrying both darkness and bloom within her.
I love her so much that I named my cat Hades—her abductor, her husband, a once-forgotten god so enthralled by her that he refused to let her go. Much like his namesake, my Hades has stolen something too—my sanity—but that’s a story for another time.
And so, in honour of Persephone, the goddess of return and rebirth, I created this Magnolia recipe—a tribute to the fleeting beauty of spring and the wild flavours it brings.
Magnolias is one of the first to grace us with its fragrant petals—spicy, floral, ginger-like. You can pickle them like sushi ginger for a bright palate cleanser, steep them into syrup to drizzle over cheese, or, if you’re feeling indulgent, churn them into the most decadent ice cream.
This Magnolia Vanilla Ice Cream is balancing delicate spicy notes with rich creaminess. Adjust the sweetness to your liking—my father prefers it less sweet, so if you do too, simply reduce the sugar.
Magnolia Vanilla Ice Cream Recipe
Ingredients
1 vanilla bean (or vanilla paste)
Freshly washed magnolia petals
1 ½ cups milk
1 cup heavy whipping cream
2 eggs + 1 egg yolk
1 cup granulated sugar
Method
In a saucepan over medium heat, bring the milk and heavy cream to a gentle simmer—do not let it boil. Stir in the vanilla seeds and pod, along with the magnolia petals. Cover, remove from heat, and let it infuse for 30 minutes.
In a separate bowl, whisk together the eggs, egg yolk, and sugar until the mixture lightens in color.
Slowly addthe warm cream into the egg mixture, whisking continuously to temper the eggs. Gradually add at least half the cream, then pour everything back into the saucepan.
Cook over medium heat, stirring constantly, until the mixture reaches 170–175°F and thickens slightly.
Strain the mixture into a bowl and cover with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Let it cool to room temperature, then chill overnight.
Churn in an ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze for at least an hour before serving.
A spoonful of this ice cream is like capturing the essence of spring. Magnolia’s fleeting beauty won’t last forever, so gather them while you can! Or better yet, join Ambre in her class this weekend to explore the world of wild foods and discover more ways to turn nature’s bounty into something truly magical.
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