Lavender Ice Cream

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READY IN: 3hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium bowl, whisk the egg yolk and sugar together until light and foamy.
  • Gently heat the milk and lavender flowers (and vanilla if using) in a pan over medium heat. Bring just to the boil, then strain into the egg yolk mixture.
  • Return mixture to the stove and cook over a very low heat (do not let it boil or it will curdle), stirring constantly, until it is slightly thickened and will coat the back of a spoon.
  • Pour the custard into a bowl, cover and refrigerate until completely cold.
  • In a small mixing bowl that has been chilled, whip the cream just until it forms peaks; fold into the cold custard.
  • Process in an ice-cream maker according to manufacturer's instructions, or place into a freezer-proof container and store covered, in the freezer, for up to 2 months.
  • Serve decorated with sprigs of lavender, and thin, crisp cookies.
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