Lavender Ice-Cream

Preparation info

  • serves

    6 to 8

    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

Lavender ice-cream is delicious on its own, but can also be served with fresh raspberries or, for real decadence, with chocolate sauce.


This recipe uses uncooked eggs

  • 175 g/6 oz granulated or caster sugar
  • 1–2


Grind 150 g/5 oz of the sugar and the lavender buds with a mortar and pestle or a clean coffee-grinder until they are thoroughly blended. Stir into the milk and bring to the boil. Beat the cream and