Lavender infused ice cream – deliciously creamy and ideal to make in advance and keep in the freezer for a hot day
- 300ml carton double cream
- 60g (2oz) caster sugar
- 4 level tbsp dried lavender flowers
- 500ml carton chilled, ready-made vanilla custard
- Violet or purple food colouring
Pour the double cream into a pan, place it on the hob and bring it to the boil. Remove the pan from the heat and add the sugar. Stir until sugar dissolves, then add the lavender flowers.
Leave the lavender to infuse for at least 30 mins, or until the cream is cool. Strain the cream and discard the lavender flowers.
Stir the infused cream into the custard and add some colouring to make the mixture lilac. Pour the mixture into a suitable freezer container, and freeze it until solid, beating occasionally, so that it freezes smoothly. Alternatively, freeze
The mixture in an ice cream machine, then transfer it to a freezer container and store it in the freezer.
Remove ice cream from the freezer for about 10-15 mins before serving, so that it starts to soften and is easier to scoop.
Cookery Editor, Sue McMahon, says make sure that you use lavender flowers that you know haven't been sprayed with any chemicals.