LAVENDER AND VANILLA ICE CREAM

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Lavender and Vanilla Ice Cream image

A wonderful vanilla based ice cream with lavender, which can be whipped up with ease in an ice cream maker! This ice cream is wonderful served with poached gooseberries and rhubarb, as well as an accompaniment to classic apple pies and crumbles.

Provided by French Tart

Categories     Frozen Desserts

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

4 egg yolks
250 ml milk
250 ml double cream
100 g caster sugar
1 teaspoon vanilla extract
1/2 ml lavender oil, cold essence about 15 drops, to taste

Steps:

  • Bring the milk slowly to boiling point in a saucepan.
  • Meanwhile, mix together the egg yolks and sugar until thick. Pour into this the hot milk with the vanilla extract, whilst continuously stirring.
  • Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - do not boil or it will curdle.
  • When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.
  • When the custard base is cold, stir in the cream and the lavender essence.
  • Transfer the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
  • Store in the freezer for up to 2-3 months; bring to room temperature about 5 minutes before serving. Serve with poached gooseberries, rhubarb, apple pies and crumbles.

Nutrition Facts : Calories 408, Fat 29.9, SaturatedFat 17.5, Cholesterol 284.7, Sodium 61.5, Carbohydrate 30.3, Sugar 25.3, Protein 5.7

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