Apricot and Lavender Ice Cream
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.
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
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.
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