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Honey & Lavender Ice Cream |
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Makes about 750ml
Ingredients
• 500ml cream (36% fat)
• 1 sprig lavender
• 4 free-range egg yolks
• 175ml honey
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Method
Add lavender sprig to cream and heat to just below boiling point. Remove from heat and allow to infuse for 30 mins. Remove lavender sprig.Whisk egg yolks in a bowl until creamy. Bring cream back to the boil and pour in a steady stream over the yolks, continuing to whisk. When all cream has been added, pour the mix into a saucepan and cook over very gentle heat, stirring continuously until custard is cooked and it coats the spoon. A line traced with your finger across the custard coating the spoon should hold.
The cooking should take about 8-10mins. Immediately remove the pan from the heat and plunge the base into a few inches of cold water to stop any further cooking. Give the mixture a good stir and allow to cool completely. Pour into a jug and refrigerate. When completely chilled pour into ice cream machine and churn until the consistency of whipped cream. Scrape into plastic container and freeze.This ice cream benefits from being removed from the freezer and allowed to stand 10-15 mins before serving.
Regional Wine Match: M/V Portree Amreeta Chardonnay
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