lavender-ice-cream

lavender-ice-cream

INGREDIENTS

• 600ml (1 pint) full cream milk
• 10 sprigs of fresh lavender
• 4 medium egg yolks
• 175g runny honey
• 284ml pot double cream

METHOD

How to make lavender ice cream

1. Heat the milk until it starts to bubble around the edges. Add the lavender sprigs, remove from the heat and leave to infuse for 30 minutes or longer.

2. Whisk the egg yolks and honey in a bowl until thick. Strainthe milk into the bowl and mix well.

3. Pour the mixture back into the pan over a gentle heat and stir to make a smooth custard which coats the back of a wooden spoon. Strain again, into a large bowl and leave to cool at room temperature, then put into the fridge.

4. Whip the cream and fold it into the custard. Put the mixture into an ice cream machine and follow the instructions. Or pour it into a plastic container and freeze until the sides begin to set then remove from the freezer and beat well. Freeze again until almost frozen then beat it smooth again and return, covered, to the freezer.

5. Take the container out of the freezer and put in the fridgefor 10-15 minutes before serving, to let it soften.