Lavender Ice Cream

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!).
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