Lavender Ice-Cream

 

Lavender Ice-Cream

Ingredients For Lavender Ice-Cream:

  • 4 very ripe Provence peaches
  • Icing sugar to caramelize
  • Lavender honey for serving
  • 675 ml of full fat milk
  • 675ml of double cream
  • 200g of sugar
  • 10 free range egg yolks
  • 12 sprigs of fresh lavender

 

Prep for lavender ice-cream Bring the cream & milk to the boil together, remove from the heat and add the lavender. Allow
to infuse for 10 mins.Whisk the egg yolks & sugar together until pale in color Pour the boiled
cream & milk onto the egg/sugar mix, whisking continuously.Pass through a fine sieve & churn
in an ice cream machine.
To Serve Remove the skin from the peaches by burning the outside with a blow torch then refreshing in iced water.
Cut the peaches into 8 wedges & lay on a baking tray Dust with icing sugar & caramelize with a blow torch.
After a few seconds you can turn the wedge over & caramelize the other side. This cannot be done more
than a few minutes in advance as the sugar will draw the juice from the peach. Dress the peaches in a
martini glass neatly, place a scoop of ice cream in the middle, then drizzle with a little lavender honey.