Glace à la Lavande

Lavender Praline Ice Cream

Preparation info
  • 1 ½ pints

    • Difficulty


Appears in
A Table in Provence

By Leslie Forbes

Published 1987

  • About

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.


For the Praline

  • 2 oz/50 g caster sugar
  • 1/2 oz/13


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.