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Apricot and Lavender Ice Cream Recipe a Summer Treat

Summer is the time to indulge in a sweet scoop (or a few) of ice cream. This original seasonal ice cream with apricot and lavender tastes just like a mouthful of Provence! Lavender pairs extremely well with stone fruits such as apricot, peach, or plum and bring a subtle and fragrant taste. For ice creams and sorbets, apricots add both a velvety and meaty texture. There are no eggs needed for this recipe, just delicious ripe fruits, sugar, cream and lavender.

If you really want to a treat, serve this dessert with Mirabeau Azure rosé.

The recipe by Sophie Bellard follows:

Apricot and Lavender Ice Cream Recipe

Apricot and Lavender Ice Cream

blankMaison Mirabeau Wine
Don't shy away from making ice cream. This recipe takes advantage of ripe stonefruit (apricot, peach), and needs little sugar. The lavender flavouring gives it that hint of Provence.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 3 hours 30 minutes
Course Dessert
Cuisine French, Provencal
Servings 4 people



  • 400 g (14oz) Apricots pitted (ripe, sweet but still firm)
  • 1 large White Peach it should be ripe
  • 300 g (11 oz) Single or Double Cream
  • 90 g (3 oz) Sugar
  • 3 stems Untreated Lavender the upper part with the flowers


  • In a small saucepan, bring cream and sugar to a boil.
  • Remove from heat, add the whole lavender and cover.
  • Let the lavender infuse for 10 minutes, then sieve to remove all the flowers.
  • Put the apricots and peach in a blender and mix for about 30 sec to 1 min, until smooth.
  • Press the apricot purée through a sieve into a blender.
  • Add the cream. Mix until homogeneous.
  • Cover and put the mixture in the fridge for at least 2 hours. You can even prepare it the day before and leave it to rest in the fridge overnight.
  • Freeze according to your ice cream maker’s instructions (usually between 20-40 minutes).
  • Transfer into a freezer safe container and freeze for at least 3 hours before serving.


Culinary Tip: Lavender can be very overpowering, so make sure not to use too much and not to infuse the flowers for more than 10 minutes.
Keyword Apricots, Dessert, Ice Cream, Lavender
Tried this recipe?Let us know how it was!

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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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