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| Lavender Ice-Cream |
I found a lavender ice-cream recipe on the Telegraph website, and thought it would be a good one to adapt for the thermomix.
Ingredients
300ml whole milk
300ml double cream
300ml double cream
4 large organic egg yolks
6 drops lavender arome, if you have it.
6 drops lavender arome, if you have it.
100g caster sugar (I used lavender sugar, with a few of the lavender flowers left in)
I literally put the whole thing in the thermomix, and cooked it at 80ºC for 5 minutes, speed 5. The main thermomix book tells you to take the mixture to 80º, and although the light was solid, I double checked the mixture with a digital thermometer. This was only at 73º, so I cooked it for a further 4 minutes – 9 minutes in total. Leave it to cool, then pop into your ice-cream maker until it reaches the desired consistency.
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| Lavender Ice-Cream |