Recipe: Lavender Ice Cream
Lavender-infused sugar goes beautifully in recipes that use honey, lemon or dark chocolate, and in creamy desserts. Another option is to add it to any liquids in a recipe that require gentle heat, then strain it out, for example ice cream.
Recipe: Nadene Hall
475ml ‘farmhouse’ milk (full fat, in bottles with a yellow top)
1 tsp vanilla essence
6-8 fresh lavender flowers with 10cm of stalk
70ml runny honey
5 large egg yolks
60g caster sugar
Heat the milk, vanilla essence, honey and fresh lavender in a heavy pot and bring to a gentle boil. Leave to cool for 10 minutes and test for flavour – if the lavender taste isn’t strong, add more flowers and bring back to a gentle boil.
This is important as if it’s too weak now, the lavender taste won’t carry through into the finished mix once it’s frozen. Remove the lavender flowers, but don’t worry if any little bits of flower remain. Whisk the sugar and egg yolks until pale and add to the pot.
Keep on a gentle heat, stirring continuously until it coats the back of a wooden spoon. Leave to cool. Process in an ice cream maker or pour into a shallow plastic container, place in the freezer and stir every couple of hours to stop ice crystals forming. Makes 950ml (approx)
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