Lavender & Honey Ice Cream

Serves 4-6


Ingredients:

5 lavender flower sprigs
2½ cup (550ml) milk
¾ cup (175g) lavender honey
4 egg yolks
⅔ cup (150ml) double (heavy) cream
⅔ cup (150ml) yogurt
lavender flowers, to decorate


Method:

• Turn freezer to its coldest setting. In a saucepan, heat lavender sprigs and milk to almost boiling. Remove from heat and leave to infuse for 30 minutes. Remove lavender sprigs and bring milk to the boil.
• In a small saucepan, heat honey until just melted. In a bowl, whisk egg yolks until thick and light. Gradually add melted honey. Pour boiling milk onto egg yolk mixture, beating constantly. Pour mixture into a bowl set over a pan of boiling water. Stir for about 8 minutes until custard will coat the back of the spoon. Strain into a bowl, cover and leave to cool. Stir in cream and yogurt.
• Pour mixture into an 850ml freezerproof container. Put in freezer. When sides are beginning to set, beat thoroughly. Return to freezer and repeat after 30-40 minutes. When ice cream is just beginning to solidify, beat vigorously to a smooth slush. Return to freezer. Transfer from freezer to refrigerator 20 minutes before serving. Decorate with lavender flowers.