zoom

This recipe has kindly been submitted to us by one of our customers

Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

Lavender Ice cream

I devised this as a lower-fat type of ice cream, without eggs - as a friend of ours is allergic to eggs. It is much simpler to make than traditional ice creams, with an illusive, summery flavour. You can also eat it warm as a custard - it's rather good on Christmas pudding!

My recipe is:

  • Lighter option

Why should your recipe win?
It's delicious. I often ask guests if they can guess the flavour, and very often they can't - it's flowery/scented but not overpowering.

  • Total time: approx 15 mins. prep + 30-40 mins. cooking

Serves: 4

Ingredients

  • 1-1½ pt milk (or use some double cream if wished)
    1-2 tbls. caster sugar (to taste)
    5-6 Lavender flower heads (on stalks)
    2-3 tsps. cornflour, or 2 egg yolks as preferred (You can vary this, using more cornflour and cream instead of eggs)

Method

  1. Bring milk/cream to the boil, add lavender flowers, turn off heat & leave to steep. When cool, remove lavender, mix the cornflour with a little of the cold milk, put sugar & egg yolks in a double saucepan, add the cold milk & heat gently, stirring until mixture thickens, use whisk if needed. Cool, & freeze.

Your recipe note

Edit your recipe note

Comments

Average user rating

4 stars