Lavender Ice Cream

Lavender’s Blue

Lavender’s blue, dilly dilly, lavender’s green

When I am king, dilly dilly, you shall be queen.

Let the birds sing, dilly dilly, let the lambs play;

We shall be safe, dilly dilly, out of harm’s way.

(Part of the English folk song, from Wikipedia)

Is lavender really blue? Well, lavender ice cream is definitely not blue, but creamy white!

This is my favourite homemade ice cream, and I usually only make it early in the year when the lavender flowers are just opening… their flavour is best then – not too strong and very delicate.

Lavender Ice Cream

The quantities here are small, since I make it in my ice cream machine. Feel free to double them!

Warm 200 ml milk in a pan and add 6 fresh lavender heads. Steep on a low heat for about 15 minutes. Mix the beans of half a vanilla pod into 100g sugar, with a pinch of salt. Add this to the warm milk and stir to dissolve. Now strain and chill.

Later add 250 ml cream and churn in your machine or simply freeze as it is. It stays nice and creamy and is easy to scoop.

Best eaten alone to savour the surprisingly refreshing flavour, but it goes well with strawberries or blueberries too!