Honey Lavender Ice Cream

Ingredient

Method

170g heavy cream 20g caster sugar 85g full milk 45g lavender juice 40g honey 1 tablespoons dried lavender flowers, blended 1 A egg yolk  1/8 teaspoon salt

1. Bring milk, honey, lavender juice and lavender flower just to a boil in a heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 10 minutes. 2. Pour lavender mixture through a fine-mesh sieve into a bowl and discard lavender.  3. Whisk together egg yolk and salt in a medium bowl, then add hot lavender mixture in a slow stream, whisking.  4. Pour batter mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until slightly thick, about 2 minutes (do not let boil). 4. Pour custard through sieve into cleaned bowl and cool completely.  5. Add in honey and mix until combined. 6. Using a stand mixer, whip heavy cream and sugar to firm peak form.   7. Using a whisk, fold one-third of cream into lavender custard mixture to lighten it. Fold in remaining cream using a rubber spatula. 8. Transfer ice cream to an airtight container and put in freezer to harden. 9. Stir the ice cream for every half an hour, repeat for 6-8 times. *makes appr 300g