This is a wonderful summer recipe that would be perfect at the end of a meal, or just as an afternoon treat in a cone.  No fancy gadgets are required to freeze it, just a bit of paw power (or an electric whisk!) to do the whisking. The fresher the eggs the better, as the whites will have a stronger structure, and the rich yellow yolks will make your ice cream a glorious colour.  Pick the fronds of lavender when they are dry, and tap gently to remove any bugs.  Make sure the lavender is very finely chopped or you will have to chew your ice cream!

INGREDIENTS

4 free range eggs

60g caster sugar

300ml double cream

7 fresh lavender fronds

60g honey

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