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LOCATION: Recipes >> Desserts Frozen >> Lavender Icecream 03

Print this Recipe    Lavender Icecream 03

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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