Begin by collecting about two cups of fireweed flowers. Choose flowers that are fully blossomed for the best flavor. Ensure you’ve properly identified the plant to avoid any mistaken harvesting.

In a saucepan, combine the heavy cream and whole milk. Gently heat the mixture, then add the fireweed flowers. Let the mixture steep to infuse the cream with the delicate floral essence.

Whisk together egg yolks and sugar until the mixture is pale and slightly thick. Gradually add the infused cream while continuing to whisk. Cook the mixture over low heat until it thickens enough to coat the back of a spoon.

Allow the mixture to cool before straining out the fireweed flowers. Transfer the base to an ice cream maker and churn according to the manufacturer’s instructions. Once churned, transfer the ice cream to a container and freeze until firm.