Skip to navigation Skip to content
Print

Waitrose

 
 

Lavender Ice Cream

Preparation time:
50 minutes
Total time:
50 minutes, plus overnight infusing and up to 4 hours freezing
Serves:
 4 - 6

Ingredients

  • 6 stems lavender, about 8cm long
  • 280ml whole milk
  • 4 medium egg yolks
  • 90g caster sugar
  • 1 x 284ml carton double cream
  • ½ tbsp glycerine (optional)

Method

  1. Chop the lavender into 1 cm pieces using either a knife or scissors. Place in a heavy-bottomed saucepan together with the milk. Heat until just below boiling, then remove from the heat and cool. When cold, put in the fridge and refrigerate overnight to allow the flavour to infuse.
  2. Next day, warm the milk and lavender once more, ensuring the milk does not boil, and strain. Beat the egg yolks and sugar together, then pour the warmed milk slowly in, stirring all the time. Put the mixture into a clean, heavy-bottomed saucepan and stir over a low heat until the custard thickens enough to coat the back of a wooden spoon. Do not let it boil, or it will curdle. Leave to cool.
  3. Strain the custard through a sieve lined with muslin or a clean J-Cloth. If you have an ice-cream maker, stir the double cream into the custard, transfer to the ice-cream maker and churn according to manufacturer's instructions. If you do not have an ice-cream maker, lightly whip the cream and fold into the custard. Pour into a shallow, freezerproof container, freeze for about 30 minutes and then stir. Repeat three more times, or until the ice cream is set. Store in the freezer for up to 2 weeks.

Comments and images

Average user rating 5 stars out of 5

Add your comment and share your thoughts and pictures with others.

jacquelinehouston

jacquelinehouston 06 December 2010 02:09

Hi Karen - how many teaspoons of dried Burt's Lavender did you use in your Lavender Ice Cream recipe please (for 300ml of cream/half pint of milk/4 yolks/4oz sugar) Thanks!

karensfood

karensfood 14 June 2009 18:06

This made recipe made beautifull ice cream. I used Barts Lavender instead of picking it.

Add comment/image

Delete comment

Are you sure you want to delete this comment?

Cancel

5 stars out of 5

Average user rating Based on 9 ratings

Thank you for rating this recipe. If you'd like to comment further on this recipe you can do so in the Customer comment & images section on the bottom of the page.

  • 1
  • 2
  • 3
  • 4
  • 5

Click to rate this recipe


This recipe was first published on Waitrose.com in July 2002