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1 ½ pints
Medium
Published 1987
To the north-east of Gordes fields of the world-renowned Provençal lavender stretch like purple corduroy across the hills. From the flowers Monsieur Rousselet makes this strange and fragrant ice cream.
First, make the praline. Put the sugar and lavender into a saucepan and melt over medium heat until brown and caramelized. Pour into a greased tray, cool and then pound to a fine powder. To make the ice cream, bring the milk and lavender just to the boil, remove from heat, cover and leave to infuse for 30 mins in a warm place. In the meantime beat together the egg yolks and sugar until creamy.