Lavender ice cream

    15 hours

    This is a very old recipe. It is a custard-based ice cream, delicious served with raspberries or loganberries.


    Gloucestershire, England, UK
    6 people made this

    Serves: 4 

    • 6 (8cm) stems lavender
    • 280ml full fat milk
    • 4 medium egg yolks
    • 90g caster sugar
    • 1/2 tablespoon glycerine (optional)
    • 284ml double cream

    Prep:50min  ›  Cook:10min  ›  Extra time:14hr cooling  ›  Ready in:15hr 

    1. Chop the lavender into 1cm pieces.
    2. Place in a heavy-bottomed saucepan together with the milk and heat until just below boiling point. Remove from hob and cool.
    3. When cold put in the fridge and refrigerate overnight to allow the flavour to infuse.
    4. Next day, warm the milk and lavender once more, ensuring the milk does not boil. Strain.
    5. Beat egg yolks and sugar together, then pour the warmed milk slowly in, stirring all the time.
    6. Put the mixture into a clean, heavy-bottomed saucepan and stir over a low heat until the custard thickens enough to coat the back of a spoon. Do not let it boil or it will curdle.
    7. Leave to cool. Stir in the glycerine, if using.
    8. Strain the custard through a sieve lined with muslin or a clean J-cloth.
    9. If you have an ice-cream maker, stir the double cream into the custard, transfer to the ice-cream maker and churn according to the manufacturer's instructions.
    10. If you do not have an ice-cream maker, lightly whip the cream and fold into the custard.
    11. Pour into a shallow, freezerproof container, freeze for about 30 minutes, then stir.
    12. Repeat 3 or more times or until the ice cream is set.


    Go out and buy an ice cream maker; it makes life so much easier.


    I often use custard powder to make the custard to make this recipe a lot quicker to prepare.

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