My love of using Lavender in food and drink just keeps growing and growing. It has become one of my favourite herbs to use. I just love how versatile it is.
So it was with great excitement that I decided to give Lavender Ice Cream a go.
I've tried two different methods of making Lavender Ice Cream and both worked well. One was using lavender caster sugar (good for all year round) and the other was by putting Lavender heads in the custard as it chilled over night.
Ice Cream ... I use a basic vanilla recipe to make it:
5 egg yolks, 4oz (100g) caster sugar (replace with lavender sugar if not using lavender heads) 1 level tsp cornflour, 3/4 (375ml) pint full fat milk, 3/4 (375ml) double cream, 2-3 teaspoons of vanilla extract (good quality) 12 lavender heads (don't use these if using Lavender sugar)