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Honey Lavender Ice Cream


  • 6tbsp clear honey

  • 4 egg yolks

  • 2tsp cornstarch

  • 8 lavender sprigs

  • 450ml milk

  • 450ml whipping cream


  1. Put honey, yolks and cornstarch in a bowl. Add in lavender flowers and a little milk. Whisk lightly.

  2. Bring remaining milk to boil. Add to egg mixture, stir well.

  3. Return mixture to pan and cook over low heat until the mixture thickens.

  4. Pour custard into a bowl, cover tightly with plastic wrap and leave to cool then chill.

  5. Whip cream and fold into custard. Pour mixture into a container and freeze for 3 to 4hrs, beating twice. Freeze again.

  6. Transfer ice cream to fridge 30mins before serving.

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