Lavender & Honey Ice Cream

Diana Green

Lovely mauve colour

Print Recipe

Prep Time 14 mins

Cook Time 1 hr

Servings 8 people

Equipment

1 Ice Cream Maker Or bowl for beating and freezing

Ingredients

4 Egg Yolks
500 ml Full Fat Milk
300 ml Double Cream
2 tblsp Lavender Flowers
75 g Caster Sugar
2 tblsp Honey

Instructions

Put lavender flowers in pan with milk and simmer on low heat for about 5 mins
Leave milk for lavender to infuse for about 15 mins
Strain lavender from milk and measure out 300 ml - add more milk if quantity has reduced by too much
Beat egg yolks with sugar until thick and pale
Reheat strained milk until just boiling and pour into egg mix and beat
Add honey and cream
Pour into ice cream maker and churn for approx 1 hour

Notes

To make without an ice cream maker put mix into a shallow bowl and place in freezer. Depending on the speed of freezing you will need to remove from the freezer several times and stir to prevent large ice crystals forming

Use this recipe (omitting honey) to create other flavours. For lemon & lime simmer the milk with the zest of 3 limes and 3 lemons and strain. Add the lemon & lime juice to the ice cream mix and churn