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Vanilla Lavender Ice Cream    Veg  CD DP   English  10mins plus cooling and freezing

Makes approx 480ml/16fl.oz. Cold Vegetarian Edible Flowers Blossom Gluten Wheat Free England British Europe

Ingredients
240ml/8fl.oz. Milk
240ml/8fl.oz Cream
75g/3oz Sugar
2 sprigs of Lavender Flowers (Blossoms)
A pinch of Salt
1/2 teasp Vanilla Extract

Instructions

1. Place the milk, cream, sugar and lavender sprigs in a saucepan and heat to simmering point, stirring from time to time. Do not boil.

2. Remove from the heat, stir in the vanilla extract then set aside to cool.

3. Strain the mixture then freeze-churn in an ice cream maker for 30 minutes or according to the manufacturer’s instructions.

Alternatively, turn the mixture into a rigid freezer-proof container and freeze, removing from the freezer every 20 minutes or so and beating well with a wooden spoon to break up any ice particles.

4. Transfer to a rigid freezer proof container and place in the freezer.
 

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Key techniques required to make this recipe

 

Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

 

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Main equipment required to make this Recipe

 

Mixing Bowl

Wooden or Plastic Spoon

 

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