LAVENDER ICE CREAM
Preparation time: 20 minutes
Freezing Time: 2hrs
- 300ml milk
- 5 tsps lavender buds(must be angustifolia/culinary lavender)
- 100g caster sugar
- 3 egg yolks
- 250ml thick cream
In a bain-marie, heat the milk with the lavender flowers and then leave to infuse for a few hours (prepare the day before if possible).
Mix the egg yolks with the sugar and beat until frothy. Add the milk and then gently add the cream .
Pour into ramekins or small glass jars and put in the freezer 2hrs before serving or in an ice cream maker for 20 to 40 minutes depending on the desired consistency.