Monday, 22nd September 2008 – Recipes (Lavender and Honey Ice Cream)

And as an afterthought to our visit to Halibut, I have in fact found a likely sounding recipe for:

Lavender and Honey Ice Cream

Ingredients:

• 6 ozs honey
• 1 tablespoon fresh lavender flowers or 1 level teaspoon dried culinary lavender
• ¾ pint double cream

Directions:

1. Place the honey into a heavy bottomed saucepan, over a low heat.
2. Crush the lavender flowers with a spoon, and add them to the honey.
3. Stir in the cream and mix gently.
4. Whisk the mixture until it becomes thick.
5. Put it in a shallow container suitable for freezing, cover, and place in the freezer.
6. After half an hour, take it out. It should have started freezing from the outside edges, but not be fully frozen in the middle.
7. Whisk to break down the ice crystals and make it smooth.
8. Put it back in the freezer and repeat after another half an hour. You may need to do this a total of three or four times until the ice-cream is frozen through and smooth, with lavender speckles.
9. Serve, drizzled with more runny honey