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Frances Bissell

Lavender Ice-Cream

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Preparation info
  • serves

    6 to 8

    • Difficulty

      Easy

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.

Ingredients

This recipe uses uncooked eggs

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

Method

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

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