Lavender Ice Cream
Taken from –
I was delighted to find this recipe in my Provençal cook book, as I had eaten a Lavender ice-cream in restaurant in Provence many years ago which was delicious. There they served it in a choux pastry puff with dark chocolate sauce and I have also served it that way. I altered the recipe by making a lavender caramel and then straining it as I didn’t like the fuzzy bits in my mouth!
In the original recipe you made a praline and crushed it. 3 oz castor sugar & 2 tablespoons cold water Put in small pan with about 1/4 – 1/2 oz. lavender flowers. Dissolve sugar and then cook to a caramel. Add 1/2 pint milk to this, then stir until caramel dissolves in milk. Leave to infuse for 1/2 hour or so. Meanwhile beat 4 egg yolks with 2 oz. castor sugar until thick and creamy, then strain the lavender milk onto this. Heat slowly, to make a custard which will coat back of wooden spoon – don’t boil of course. Leave to cool. Whip 1/2 pint double cream lightly, then fold into the cold custard. Freeze. People always love this although they cannot always pin down the flavour. Hope you enjoy it.
Ingredients
- 3 oz superfine sugar
- 2 tablespoons water
- 1/4 – 1/2 oz fresh lavender flower buds
- 0.4 pints milk
- 4 egg yolks
- 2 oz superfine sugar
- 0.4 pints heavy cream
Method
- Dissolve sugar in water, with lavender flowers, and then cook to a caramel. Add milk to this, then stir until caramel dissolves in milk. Leave to infuse for 1/2 hour or so.
- Meanwhile egg yolks with castor sugar until thick and creamy, then strain the lavender milk onto this. Heat slowly, to make a custard which will coat back of wooden spoon – don’t boil of course. Leave to cool.
- Whip heavy cream lightly, then fold into the cold custard. Freeze. People always love this although they cannot always pin down the flavour.
