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Recipe for :

Lavender Honey Ice Cream

A Taste of ProvenceThis recipe comes from Tricia Robinson who lives in Provence for a large part of the year and runs cooking holidays/courses from her farmhouse home. I can not do justice to it in a few sentences so why not take a quick look at the website "A Taste of Provence - culinary adventures in a Provencal farmhouse" -


6 large eggs yolks
3/4 cup honey (Provençal lavender, if possible)
2 cups heavy cream
1 cup half and half
4-5 sprigs lavender (fresh or dried)


Put the sprigs of lavender in a pan with the cream and half and half. Heat until just below boiling, remove from heat, and leave lavender to infuse for 1 to 2 hours.

Lightly beat the egg yolks and mix in some of the warm cream. Return to the pan of cream with the lavender sprigs. Stirring constantly, heat until you have a light custard that coats the back of the spoon. Warm the lavender honey, remove the lavender sprigs, and stir into the custard.

Chill the custard well, then process the mixture in an ice cream machine and freeze. Serve garnished with a sprig of lavender.

Tricia Robinson
A Taste of Provence