The recipe for Lavender Scented Ice Cream

Lavender ice cream


3 teaspoons of edible lavender flowers

half a liter of whole milk

25 cl of liquid cream

100 g of sugar or 50 g of fructose

5 egg yolks


Put the milk and cream in a saucepan and bring to the boil over low heat. Add the lavender flowers and steep, covered, until cool. Bring the contents of the saucepan back to the boil.

In a bowl, beat the egg yolks with the sugar. Pour the milk and lavender infusion by filtering it over the bowl to remove the lavender flowers . Mix everything and return to the saucepan over low heat, stirring until the mixture coats the spoon like a custard.

Pour your lavender-scented cream into a bowl (filter it again if necessary) and let it cool.

For those who have an ice cream maker: put the mixture in the refrigerator overnight and then follow the procedure of your ice cream maker.

For those who have the Thermomix: put the mixture in the freezer overnight in a low container, the next day cut it into pieces and put it in the mug. Stir for 10 sec. at speed 7 and 10 seconds at speed 4, spatula.

Serve the ice cream in bowls.