Lavender And Vanilla Ice Cream

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 egg yolks
• 250 ml milk
• 250 ml double cream
• 100 g caster sugar
• 1 teaspoon vanilla extract
• 1/2 ml lavender oil, cold essence about 15 drops, to taste

Recipe

• 1 bring the milk slowly to boiling point in a saucepan.
• 2 meanwhile, mix together the egg yolks and sugar until thick. pour into this the hot milk with the vanilla extract, whilst continuously stirring.
• 3 then pour the mixture back into the pan and heat gently, stirring until the custard thickens - do not boil or it will curdle.
• 4 when you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. leave to cool.
• 5 when the custard base is cold, stir in the cream and the lavender essence.
• 6 transfer the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
• 7 store in the freezer for up to 2-3 months; bring to room temperature about 5 minutes before serving. serve with poached gooseberries, rhubarb, apple pies and crumbles.