Use English or French lavender for this summery custard-based recipe.
Serves 4
284ml double cream
4 sprigs lavender flowers
Juice of ½ lemon
4 small peaches
1 tbsp kirsch
4 large egg yolks
170g caster sugar
Place the cream and lavender in a saucepan over a low heat. Slowly bring up to scalding point, then remove from the heat and leave to infuse for 15 minutes.
Pour the lemon juice into a noncorrosive saucepan. Quarter, stone and peel the peaches. Roughly chop the flesh and mix into the lemon juice. Simmer over a moderate heat for 10 minutes or until the fruit is tender. Purée and place in a large bowl. Mix in the kirsch.
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When you are ready to make the custard, place the bowl of peach purée in a slightly larger bowl or tray, into which you have already put some ice and a little water.
Whisk the egg yolks with the sugar until thick and creamy. Gradually stir in the lavender cream, then return the mixture to the pan and set over a low heat, stirring continuously with a wooden spoon until it forms a thick custard (see the method under plum and star-anise ripple). This will take about 20 minutes.
Once the custard is ready, remove from the heat and quickly strain through a sieve into the peach purée. Keep stirring until it has cooled slightly. As soon as it is cool, cover and chill.
If you are using an ice-cream maker, churn the cold custard, following the manufacturer's instructions, until it reaches a soft set. Otherwise, pour it into a shallow plastic container, cover and place in the fast-freeze compartment of your freezer. Every 30-40 minutes, rework with a fork until the mixture has set into a smooth ice cream.