Lavender ice cream

Ingredients for 8 servings:

• 1 tbsp lavender flowers, dried
• 200 g sugar, fine
• 250 ml milk
• 250 ml cream
• 8 eggs, including the yolk

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Place the lavender blossoms and some of the sugar in a blender or blend with a hand blender until the blossoms are ground to dust. This usually doesn’t work completely, and some “husks” remain, so sieve the sugar-lavender mixture again. In a bowl, mix the lavender sugar and milk until the sugar is completely dissolved. In a second bowl, whisk the egg yolks and cream together well. Pour the mixtures together, whisk again, and freeze in the ice cream maker. This ice cream is actually an ideal end to an asparagus meal, but it also tastes great in winter, and I just noticed that a fellow user asked if lavender ice cream really exists. Dried lavender blossoms are available either in a well-stocked spice shop or at a pharmacy. If you want to go to the trouble, you can also dry lavender yourself.