Thursday, 1 October 2009



I have been looking for this recipe for years, ever since I had the unbelievable pleasure of tasting this ambrosial ice-cream at a farmers' market. I finally found it in the Sunday Telegraph.


6-8 sprigs lavender
600 ml (1 pint) full cream milk
180 ml lavender honey (In London, you can buy this at the shop in Chelsea Physic Garden)
If you can't get lavender honey,. then use more lavender and any organic honey
4 egg yolks
300 ml. double cream

Put the lavender in a saucepan with the milk and bring it to the boil slowly, then cover with a lid. Take it off the heat to infuse for about half-an-hour. Heat the honey in a jar in a pan of boiling water, then pour it into a bowl and whisk it with the egg yolks.

Strain the milk into another pan and reheat it to boiling, then pour it over the honey and egg yolk mixture. Return it to the pan and stir it over a gentle heat till it thickens. Leave it to cool before stirring in the double cream. Freeze.

Transfer to the fridge about 20 minutes before serving.

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