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Lavender Ice Cream

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I was delighted to find ithis recipe in my Provencal cook book, as I had eaten a Lavender icecream 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 sppoon - 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

Serves: 4-6

  • 85 grams superfine sugar
  • 2 tablespoons water
  • gram fresh lavender flower buds
  • ⅕ litre milk
  • 4 egg yolks
  • 57 grams superfine sugar
  • ⅕ litre heavy cream

Method

Lavender Ice Cream is a community recipe submitted by chutney queen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • Tell us what you think