Lavender and Vanilla Ice Cream

Recipe by French Tart
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring the milk slowly to boiling point in a saucepan.
  • Meanwhile, mix together the egg yolks and sugar until thick. Pour into this the hot milk with the vanilla extract, whilst continuously stirring.
  • Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - do not boil or it will curdle.
  • When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.
  • When the custard base is cold, stir in the cream and the lavender essence.
  • Transfer the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
  • Store in the freezer for up to 2-3 months; bring to room temperature about 5 minutes before serving. Serve with poached gooseberries, rhubarb, apple pies and crumbles.
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