Lavender Ice Cream (No Ice Cream Maker Necessary)

1. 1

   Combine lavender flowers and wine in a small bowl; leave in a warm place for about 15 minutes to allow the flavour to develop.

2. 2

   Using electric mixer, beat cream until stiff and glossy; gradually mix in strained wine with half the sugar.

3. 3

   Beat the egg whites until stiff peaks form; beat in remaining sugar.

4. 4

   Using metal spoon, fold egg whites into the cream with extra lavender flowers; spoon mixture into a freezer container and freeze 3-4 hours, or until just firm.

5. 5

   This is lovely served in tuile baskets (made of brandy snaps).

* Per serving · 4 servings · Values may vary.

No additional tips available.