1 small bunch Lavender
225g/8oz Caster suger
100ml/3 1/2fl oz Water
450ml/16fl oz Single cream
1 Vanilla pod
6 Egg yolks
300ml/10fl oz Double Cream
1. Pull a generous amount of lavender off its stalk with the aid of a fork (or young child) and place in a bowl.
2. In a saucepan, dissolve the caster suger in the water and bring to the boil, then pour over the flowers. Leave to infuse for one hour, then strain. I like to let some of the flowers into the ice cream, but not all.
3. Heat the single cream and vanilla pod gently to a point when a skin forms. You can cut the vanilla pod open to let the seeds out if you want.
4. Beat the egg yolks and add the heated cream slowly with a whisk, then return to saucepan and stir until it makes a custard. Leave it off the heat to cool.
5.Whip up the double cream and fold the custard into it, adding the lavender water. Remove vanilla pod.
6. Put the mixture into a plastic dish and freeze for one and a half hours.
7. Beat up the mixture with a spoon and refreeze, leaving for another one and a half hours.
8. Beat agin and refreeze and leave one last time for one and a half hours.
From “Seaweed and eat it” by Fiona Houston and Xa Mailne
