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
Method
- Using a whisk, beat the egg whites until they form stiff peaks.
- Slowly whisk in the caster sugar, one teaspoon at a time, until all the sugar is incorporated and the egg whites have a glossy sheen to them.
- In a separate bowl, whisk the cream to the soft peak stage. Be careful not to over whisk it or it will be hard to mix in to the egg whites.
- Strip the flowers off the Lavender stalks, and chop them as finely as possible.
- Once the cream has been whipped, add it to the egg whites, along with the honey, egg yolks and chopped Lavender.
- Stir gently, but thoroughly until everything is incorporated.
- Pour in to a suitable container and freeze for at least 3 hours. When you are ready to serve, pop it in the fridge for 10 minutes to soften slightly.
