LAVENDER, HONEY & OLIVE OIL ICE-CREAM

Prep: 25 mins. Cooking: 15 mins + chilling + freezing. Makes 1L.

2 cups (500ml) full-cream milk

¾ cup (185ml) thickened cream

⅔ cup (240g) honey

1 tbsp dried organic lavender

3 eggs, at room temperature

½ cup (125ml) extra-virgin olive oil

Sea salt flakes, to serve

1 Place an 11x21cm loaf pan in freezer.

2 Place milk, cream, honey and lavender in a medium saucepan over medium heat and bring to a simmer, stirring often. Remove from heat and stand, covered, for 30 mins to infuse.

3 Strain cream mixture through a fine sieve into a jug; discard lavender. In a bowl, whisk eggs until frothy. Gradually add cream mixture to eggs, whisking constantly. Transfer to a clean saucepan and heat over low heat, stirring constantly, for 10 mins or until custard thickens slightly and coats the back of spoon.

4 Strain custard through a fine sieve into a large bowl. Whisk in oil, cover with foil and refrigerate until cold, at least 2 hrs.

5 Transfer cold custard to an ice-cream machine and churn according to manufacturer’s directions. Transfer mixture to loaf pan and cover with foil. Freeze until firm, at least 6hrs or overnight. Serve ice-cream sprinkled with salt flakes.