Name: Luscious lavender ice cream recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves: 6
Cuisine: British, Italian
Ingredients: 300ml carton double cream; 60g (2oz) caster sugar; 4 level tbsp dried lavender flowers; 500ml carton chilled, ready-made vanilla custard; Violet or purple food colouring

By Sue McMahon

published 9 June 2010

in Recipes

Lavender infused ice cream - deliciously creamy and ideal to make in advance and keep in the freezer for a hot day

Ingredients

300ml carton double cream
60g (2oz) caster sugar
4 level tbsp dried lavender flowers
500ml carton chilled, ready-made vanilla custard
Violet or purple food colouring

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Method

Pour the double cream into a pan, place it on the hob and bring it to the boil. Remove the pan from the heat and add the sugar. Stir until sugar dissolves, then add the lavender flowers.
Leave the lavender to infuse for at least 30 mins, or until the cream is cool. Strain the cream and discard the lavender flowers.
Stir the infused cream into the custard and add some colouring to make the mixture lilac. Pour the mixture into a suitable freezer container, and freeze it until solid, beating occasionally, so that it freezes smoothly. Alternatively, freeze
The mixture in an ice cream machine, then transfer it to a freezer container and store it in the freezer.
Remove ice cream from the freezer for about 10-15 mins before serving, so that it starts to soften and is easier to scoop.

Top Tip for making Luscious lavender ice cream

Cookery Editor, Sue McMahon, says make sure that you use lavender flowers that you know haven't been sprayed with any chemicals.

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.