Lavender Ice Cream with Flambéed Lavender Apricots

Lavender blossom ice cream

1. Shake the fresh lavender flowers well and then strip off the stems – heat the cream with the lavender flowers and 40 grams of sugar and let it steep for 10 minutes
2. Meanwhile, whip 2 egg yolks with another 40 grams of sugar thickly over the steam – pour in the lavender cream through a sieve and then beat the mixture over ice water until cold
3. Mix in the sour cream and mix everything well again – whip the cremefine and fold it into the lavender cream – now put this mixture in the ice cream maker and let it freeze for about 40 minutes – then fill it in a mold and put it in the freezer

flambéed lavender apricots

1. Dip the apricots in boiling water and peel them – then cut into wedges – let the coarse lavender sugar (recipe in my kb) melt gently in a pan and caramelise the apricot wedges in it – then pour apricot brandy over them and flambé

Serve and decorate

1. Press the ice cream out of the molds – add the flambéed lavender apricots – decorate the ice cream with fresh lavender flowers

Caution !!!

1. the ice cream turned out to be really good and creamy, but CAUTION – please do not make the mistake of using TOO MUCH lavender blossoms as I did! (I had packed 50 pieces in it and it tasted a bit too much like lavender) I have now written 20 pieces in the recipe – that’s enough! less is more in this case!