GOLD TOP RECIPES - LAVENDER ICE CREAM
Lavender Ice Cream
Serves 6-8
600ml (1 pint) Gold Top milk
10 sprigs of fresh lavender
4 medium egg yolks
175g (6oz) runny honey
284ml pot double cream
Serves 6-8
600ml (1 pint) Gold Top milk
10 sprigs of fresh lavender
4 medium egg yolks
175g (6oz) runny honey
284ml pot double cream
- Heat the milk until it starts to bubble round the edges, add the lavender sprigs and leave to infuse for 30 minutes or longer.
- Whisk the egg yolks and honey until thick. Strain the milk into the bowl and mix well.
- Pour the mixture back into the pan over a gentle heat and stir to make a smooth custard which coats the back of a wooden spoon. Strain again, into a large bowl and leave to cool at room temperature, then in the fridge.
- Whip the cream and fold it into the custard. Put the mixture into an ice cream machine and follow the instructions. Or pour it into a plastic container and freeze until the sides begin to set then remove from the freezer and beat well. Freeze again until almost frozen then beat it smooth again and return, covered, to the freezer.
- Take the container out of the freezer and put in the fridge for 10-15 minutes before serving, to let it soften.