Lavender Ice Cream (no Ice Cream Maker Necessary)

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons fresh lavender flowers, stripped from their stalks
• 2 tablespoons sweet wine (such as sauterne, muscat or beaumes de venise)
• 2 cups heavy cream
• 2 egg whites
• 2 tablespoons fresh lavender flowers, stripped from their stalks
• sugar

Recipe

• 1 combine lavender flowers and wine in a small bowl; leave in a warm place for about 15 minutes to allow the flavour to develop.
• 2 using electric mixer, beat cream until stiff and glossy; gradually mix in strained wine with half the sugar.
• 3 beat the egg whites until stiff peaks form; beat in remaining sugar.
• 4 using metal spoon, fold egg whites into the cream with extra lavender flowers; spoon mixture into a freezer container and freeze 3-4 hours, or until just firm.
• 5 this is lovely served in tuile baskets (made of brandy snaps).