Recipe by Allan Rees-Bevan
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
Directions See How It's Made
- 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!).