Fiona Faulkner gives us her lavender ice cream recipe…
Note: this is a total cheat’s recipe – so you don’t get that smooth, creamy texture. Then again (it cuts both ways) neither do you have to stand there creating chef’y custards / sieving…whisking…blah blah blah.
So no, technically it’s not ice cream at all – but frankly it’s sweet and cold and my kids think I’m a genius for creating it (it’s just gone on my daughter Elsie’s 8th birthday party wish list). And frankly I suspect that the fact that it’s all pretty and lavender’y (think: Cath Kidston at a farmers market wearing Boden) will win over plenty of adult fans too. I mean, come on… lavender ice cream…
- 300ml whole milk
- 2 heaped tsp dried lavender flowers (ensure they haven’t been sprayed with chemicals) – I just used the purple flower buds
- Approx 200ml (200g) sweetened condensed milk
- Food coloring – optional
(You could also add ½ tsp vanilla extract)
1.Place the milk in a small saucepan along with the lavender flowers and bring to just before boil / simmer point. Leave for 20 minutes to infuse.
2.Strain the milk into a large jug (some small buds may escape into the milk – don’t worry). Stir through the condensed milk and a tiny amount of food coloring / vanilla if you wish…
3.Pour into a freezable container. Cover with cling film and freeze for at least four hours.
TIP: Leave for ten minutes or so to soften a little before serving….