1 hr 30 mins
Allan Rees-Bevan's Note:
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!
My Private Note
Units: US | Metric
- 1Chop lavender into 1cm pieces and place into heavy-bottomed saucepan with milk.
- 2Heat until just below boiling (don't let it boil...), remove and cool.
- 3When cold, put in fridge overnight to allow flavour to infuse.
- 4Next day!
- 5Rewarm milk and lavender (don't let it boil...), and strain.
- 6Beat together the yolks and sugar and slowly add to warmed milk, stirring all the time.
- 7Put mixture into clean, heavy-bottomed saucepan and stir over low heat until custard thickens enough to coat back of a wooden spoon.
- 8Do not let it boil!
- 9Leave to cool.
- 10Strain custard through sieve lined with muslin-like cloth.
- 11If you have an ice-cream maker: Stir the cream into the custard, transfer to ice-cream maker and churn according to manufacturer's instructions.
- 12If you don't have an ice-cream maker: Lightly whip the cream and fold into custard.
- 13Pour into a shallow, freezerproof container, cover with greaseproof paper and freeze for about 30 minutes.
- 14Repeat three more times, or until the ice cream is set.
- 15Store in the freezer for up to 2 weeks (if you can control yourself that long!).
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Nutritional Facts for Lavender Ice Cream
Serving Size: 1 (119 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 429.9
- Calories from Fat 300
- Total Fat 33.3 g
- Saturated Fat 19.7 g
- Cholesterol 274.7 mg
- Sodium 68.5 mg
- Total Carbohydrate 28.2 g
- Dietary Fiber 0.0 g
- Sugars 22.6 g
- Protein 6.1 g
The following items or measurements are not included: