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Lavender Ice cream
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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!
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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.