LOCATION: Recipes >> Desserts Frozen >> Lavender Icecream 03
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Lavender Icecream 03
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Lavender Honey Ice Cream
1 cup milk
4 oz lavender honey
2 egg yolks
1/2 cup heavy cream
Bring the milk to a boil, and add the honey. Stir and bring back
to the boil.
Meanwhile whisk the egg yolks in a bowl for 1 minute, add the cream,
whisking until mixed.
Add the boiling milk-honey mixture and whisk vigourously (you can
do the last two steps in a food processor)
Color it with a very little food coloring, or blueberry juice, if
you must.
Strain into an electric ice-cream maker, and churn and freeze until
the mixture sets. Alternatively (and not as good a texture) freeze
in a shallow plastic container, taking out and whisking well when
half frozen.
Things to serve it with:
Almond tuile
Red summer fruits (and a raspberry coulis)
Poached pears with chocolate sauce as a filling for profiteroles
or choux pastry eclairs/choc sauce
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