Lavender Ice Cream
Ingredients
- 6 eggs
- 125g sugar
- 1 vanilla pod, split lengthwise, seeds scraped out, pod finely chopped
- 250ml whole milk
- 250ml cream
- handful dried lavender
Method
- Infuse lavender in milk for 30 minutes.
- In large bowl, cream together egg yolks and sugar until pale and fluffy.
- Combine milk and chopped vanilla pod and seeds in a heavy bottomed pan, bring to boil, and simmer for 4-5 minutes (or until mixture has thickened enough to coat the back of a spoon).
- Strain the mixture through a sieve into a bowl. Stir in the cream, then cool and freeze.
Serves four
