Posted on 5th August 2014 by Lorna Roberts
- 4 egg yolks
- 1/2 pint (250ml) milk
- 1/2 pint (250ml) double cream
- 100g sugar or caster sugar
- 0.5ml Lavender Essence (15 drops)
Bring the milk slowly to boiling point in a saucepan. Separately, mix together the egg yolks and sugar until thick. Pour into this the hot milk, whilst continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens – do not boil or it will curdle. 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.
When the custard base is cold, stir in the cream and the lavender essence. Transfer the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.