Separate lavender flowers and buzz them with the sugar until fine. Put into a saucepan with the single cream and stir over a low heat to dissolve the sugar. Bring almost to a simmer; draw off the heat. Infuse for 10 minutes.
Put the egg yolks in a bowl and stir to break up.
Pour the infused cream into the yolks, whisking to make a custard. Return custard to rinsed out saucepan; stir over moderate heat until custard thickened. Do not boil.
Pour the custard into a bowl at once. Cool, then chill for several hours.
Whip the double cream to soft peaks then fold in the lavender custard. Turn into a freezer container and freeze until firm.
As sides harden, turn them to the centre and stir â€“ takes 4-5 hours. Or freeze in an ice cream machine.
Tried this recipe?
Why not leave a comment or a suggestion?
Please note, questions and queries
for the nigella.com team cannot be answered here - please instead submit
any questions as "Kitchen Queries".