Lavender And Vanilla Ice Cream – a delicious recipe with egg yolks, milk, cream, caster sugar, vanilla, lavender oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring the milk slowly to boiling point in a saucepan.
2
Meanwhile, mix together the egg yolks and sugar until thick. Pour into this the hot milk with the vanilla extract, whilst continuously stirring.
3
Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - do not boil or it will curdle.
4
When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.
5
When the custard base is cold, stir in the cream and the lavender essence.
6
Transfer the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
7
Store in the freezer for up to 2-3 months; bring to room temperature about 5 minutes before serving. Serve with poached gooseberries, rhubarb, apple pies and crumbles.
498
kcal
Calories
35
g
Fat
31
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 egg yolks, 250 ml milk, 250 ml double cream, 100 g caster sugar, and more.
Yes, Lavender And Vanilla Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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