After sampling a rather disappointing lavender ice cream at Cotswold Lavender, I thought I’d try to do better. Based on a recipe I found at allrecipes, this is my version.
As this was an experiment, I tweaked the quantities to make a smaller quantity than the original recipe.
Ingredients:
250 ml double cream
125 ml single cream
80 g runny honey
1 Heaped tbsp of dried lavender flowers
1 egg
Pinch of salt
Method:
Put the cream, honey and dried lavender in a pan. Heat gently until the cream begins to bubble. Stir. Turn off the heat and cover the pan. Leave for 20 min (or more) to infuse.
Strain the cream mixture. Discard the lavender flowers and return the mixture and reheat until it starts to bubble.
In a bowl or jug, whisk the egg and salt. As you continue to whisk the egg and salt, slowly add a little of the hot cream mixture.
Pour the egg mixture into the pan containing the hot cream and whisk over a low heat to create a custard. Continue to whisk as the custard thickens.
Allow the custard to cool and then chill in a refrigerator.
Freeze and churn the mixture.