Prep 1 hr
Cook 30 mins
Lavender ice cream's fragrance simply encapsulates summer. This ice cream is quite divine, and best served with raspberries and toasted nuts... or just on its own!
- 6 sprigs lavender (about 8cm long) or 4 tablespoons dried lavender blossoms
- 280 ml full-fat milk
- 4 medium egg yolks
- 90 g caster sugar
- 284 ml double cream
- Chop lavender into 1cm pieces and place into heavy-bottomed saucepan with milk.
- Heat until just below boiling (don't let it boil...), remove and cool.
- When cold, put in fridge overnight to allow flavour to infuse.
- Next day!
- Rewarm milk and lavender (don't let it boil...), and strain.
- Beat together the yolks and sugar and slowly add to warmed milk, stirring all the time.
- Put mixture into clean, heavy-bottomed saucepan and stir over low heat until custard thickens enough to coat back of a wooden spoon.
- Do not let it boil!
- Leave to cool.
- Strain custard through sieve lined with muslin-like cloth.
- If you have an ice-cream maker: Stir the cream into the custard, transfer to ice-cream maker and churn according to manufacturer's instructions.
- If you don't have an ice-cream maker: Lightly whip the cream and fold into custard.
- Pour into a shallow, freezerproof container, cover with greaseproof paper and freeze for about 30 minutes.
- Repeat three more times, or until the ice cream is set.
- Store in the freezer for up to 2 weeks (if you can control yourself that long!).
Made this before and it really is lovely, very rich tasting. If you are going to experiment with Lavender, make this your first stop! It's one of my favourite ice-creams!
Loved this, especially the aroma. The flavor was a little strong and my BF didn't particularly care for it. Would make it again and use approximately 1/2 the lavender blossoms and shorten the refrigeration time. I don't have an ice cream maker and the consistency came out wonderful. Thank you!