LAVENDER AND HONEY ICE CREAM

Serves 4

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Ingredients

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For the Ice Cream

280ml double cream
250ml full-fat milk
3 tbs honey
1 vanilla pod
3 egg yolks
4 sprigs lavender

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AND THIS IS WHAT YOU DO......

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To make the ice cream

 

 

1. Heat the milk, cream, honey, vanilla pod and lavender sprigs in a heavy-based pan to the shivery stage, just before it boils, then allow to completely cool to steep.
    

2. Scrape the seeds out of the vanilla pod and remove the lavender, then reheat the mixture—again, being careful not to boil it—and whisk continuously as you pour it into a bowl with the egg yolks.
    

3. Return to the pan and stir it continually over the heat until it’s thickened and coats the back of a spoon.
    

4. Pour it into an ice-cream machine and leave it to churn, then put it in the freezer to harden completely until you’re almost ready to serve. 
    

5. Personally, I don't have an ice-cream machine and so I put the mix into the freezer to cool rapidly and the final time, just once again, put it into the freezer very hot and when it was time to serve, I took it out for a short time to soften a little, but the texture of the ice cream was not only perfect but tasted unbelievably delicious!