Scale
Ingredients
- 250 ml milk
- 2 eggs
- 125 ml sugar or honey
- 500 ml cream
- 2 tbs lavender flowers
- 2 tbs blueberries
- 1/4 beetroot
- 1 lemon zest
Instructions
- Warm 1 cup milk in a pan. While the milk warms, whisk together 2 eggs and ½ cup sugar in a separate bowl.
- Slowly add warm milk to the eggs and sugar, whisking continuously.It is crucial that the milk should just be slightly warm so your egg don’t curdle.
- Add 2 cups of cream and vanilla to the milk mixture. Return to the saucepan. Heat slowly and continue stirring until the mixture is thick and coat the back of a spoon. Again, don’t boil the mixture or the egg will curdle. Eggs cook at 62’C and once it goes above that temperature it will start to curdle.
- Blend the blueberries and beetroot with a 1/4 cup of the custard in a nutribullet or blender. This is to colour the ice cream in a natural way. Add the purple paste to the custard amount will depend on the intensity of purple you are after. When frozen the purple will be less bright.
- Add the lemon zest and lavender flowers in and leave to infuse for at least 1 hour.
- Pour through a sieve to discard of all the bits of texture.
Cool mixture completely and place in the fridge. - When the mixture is cool, get ice cream machine ready. Follow instructions for your specific ice cream machine and pour mixture into the machine and churn until frozen and creamy. Store in the freezer if not eating straight away.