LAVENDER HONEY ICE-CREAM

SERVES 4 PREP 20 MINS + FREEZING OVERNIGHT GHT COOK 20 MINS

2 tbsp raw sugar 400ml milk

½ cup pouring (pure) cream 4 egg yolks 2 tbsp honey 2 tbsp culinary dried lavender (see tip)

1 Place all ingredients into a heavy-based saucepan and stir until combined. Cook over a low-medium heat (do not boil), stirring, 20 mins or until thickened slightly. Transfer mixture into a heatproof jug and set aside for 10 mins to infuse, gently stirring occasionally.

2 Strain mixture into ice-cube trays. Freeze overnight or until solid.

3 Place frozen cubes into a food processor or high-powered blender and process until smooth and creamy. Pause processing to scrape down sides.

4 Serve immediately or, if ice-cream is too soft, transfer into a freezable container (you may wish to store all frozen desserts in individual portions, as refreezing thawed foods can be a safety hazard) and freeze until desired consistency is achieved.