Honey and lavender ice cream
Honey and lavender is a particularly delicious marriage of flavours - a richly scented and subtly flavoured summer treat
SERVES
6
PEOPLE
PREP TIME
30
MINUTES
Ingredients
250ml milk
450ml cream
40 sprigs of fresh lavender or less of dried (use the blossom end only)
6 egg yolks
175ml pure Irish honey
sprigs of lavender, to garnishÂ
Method
Put the milk and cream into a heavy bottomed saucepan with the lavender sprigs, bring slowly to the boil and leave to infuse for 15-20 minutes. This will both flavour and perfume the cream delicio
usly. Whisk the egg yolks, add a little of the lavender flavoured liquid and then mix the two together. Cook over a low heat until the mixture barely thickens and lightly coats the back of a spoon (careful it doesn’t curdle).
Melt the honey gently, just to liquefy, whisk into the custard. Strain out lavender heads. Chill thoroughly and freeze, preferably in an ice-cream maker. Serve garnished with sprigs of fresh or frozen lavender.
