Title: Lavender Ice Cream (Lyndoch Lavender Farm)
Categories: Dessert Icecream
Yield: 1 Servings

2	c	English Lavender flowers
2	c	Cream
6		Egg yolks
125	g	Caster sugar

Note: Use Lavandula angustifolia "Vera" or similar. Naturally any variety with camphor overtones would be disasterous in food.

Gently heat lavender flowers and cream for 20 minutes without boiling. Strain the mixture and add the egg yolks and sugar. Heat gently until the mixture coats the back of a spoon - do NOT allow to simmer or boil. Freeze until just set. Mix once or twice during freezing.

from "Herb Thymes", the newsletter of the Herb Society of South Australia. Typed, but not tested, by Greg Mayman, 06-17-98.

From: Greg Mayman Date: 06-23-98 (09:11) The Once And Future Legend (1) Cooking

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