Yield: 1 Servings
|4 ounces||Lavender honey|
|½ cup||Heavy cream|
Bring the milk to a boil, & add the honey. Stir & bring back to the boil. Meanwhile whisk the egg yolks in a bowl for 1 minute, add the cream, whisking until mixed. Add the boiling milk-honey mixture & whisk vigourously (you can do the last two steps in a food processor) Color it with a very little food coloring, or blueberry juice, if you must. Strain into an electric ice-cream maker, & churn & freeze until the mixture sets. Alternatively (and not as good a texture) freeze in a shallow plastic container, taking out & whisking well when half frozen.
Things to serve it with: Almond tuile Red summer fruits (and a raspberry coulis) Poached pears with chocolate sauce as a filling for profiteroles or choux pastry eclairs/choc sauce File