* The simple addition of the aromatic lavender makes a plain custard based ice cream almost magical. Perhaps it brings back the sweet childhood memory...by a lavender cottage...
Make 1 liter ice cream
1 cup (250ml) thicken cream
1 cup (250ml) milk
4 egg yolks
1/2 cup caster sugar
3 tsp lavender
1 tsp lavender optional for garnish#
Combine milk and cream in a saucepan. Bring the mixture to simmering point over low heat.
Add 3 tsp lavender to the mixture, stir well and let it simmer for another 5 minutes. Then turn off the heat, cover the saucepan for another 5 minutes for the lavender to infuse further.
Whisk egg yolks and sugar in a large bowl until light and creamy.
Gradually whisk in egg yolk mixture into the hot milk in the saucepan until well combined.
Stir constantly with a wooden spoon, over low heat until mixture thickens and coasts the back of the spoon without dripping. Do not allow the mixture to boil or it will curdle.
o (optional step)Pour the ice cream mixture through a fine seive and use a tablespoon to press the icecream mixture through. Disgard used lavender.
Transfer the mixture to a bowl and allow to cool before placing in the fridge to chill for at least several hours covered.