Honey ice cream with lavender

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By Food24 November 03 2009
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Ingredients (9)

ICE CREAM
125.00 ml honey — light
4.00 eggs — jumbo, yolks only
300.00 ml milk
600.00 ml cream
1.00 vanilla — pod
6.00 fresh lavender — sprigs
BERRY SAUCE
125.00 g mixed berries
410.00 g youngberries
10.00 ml cornflour
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Method:

ICE CREAM: Heat honey. Beat egg yolks until thick. Add honey, whisking constantly.
Heat milk, cream, vanilla pod or essence and lavender. Cool for 5 to 10 minutes.
Add to egg yolk and honey mixture and pour into a heavy-based saucepan or the top of a double boiler. Cook, stirring, over low heat until custard thickens and coats the back of a wooden spoon, 10 to 15 minutes. Do not allow mixture to boil, as it will curdle. Strain and cool.
Freeze, following instructions, in an ice cream maker. Alternatively, freeze in a rigid plastic container until half-frozen, then remove from freezer and beat thoroughly, to remove ice crystals. Freeze until firm.
BERRY SAUCE: Heat fresh and canned berries to just below boiling point.
Blend cornflour with 10 ml (2 tsp) water until smooth. Add to fruits and bring to boil. Cook until slightly thickened, about 5 minutes, then remove and cool.
TO SERVE: Place a scoop of honey ice cream in a champagne glass and drizzle 10 ml (2 tsp) berry sauce around it.
Makes about 1 litre (4 cups).



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