Sunday, June 13, 2010
Lavender and Honey ice cream
Flavour aside (and it’s becoming an acquired taste) the texture of this ice cream is amazing and absolutely worth making so this is it as I made it (for most likely better results see the Sarah Raven book – it’s well worth having)
(Quantities are for my ice cream machine which is small)
300ml whole milk
2 tablespoons honey
4-6 stalks and heads of lavender
1 vanilla pod split
Pinch of salt
125ml condensed milk
300ml double cream
A good grating of nutmeg (very optional)
Heat the milk with the honey, lavender flowers, and vanilla pod until just below boiling. Take off the heat and allow to cool completely, then poor through a sieve to remove the lavender and Vanilla, then chill for half an hour in the fridge.
Add the salt, condensed milk, and cream, mix thoroughly then poor into an ice cream maker and churn for 20 minutes. (if you don’t have an ice cream maker it goes straight into the freezer and needs to be stirred every half an hour for a couple of hours)
Put into a container and freeze for a minimum of 4 hours but better yet at least over night...