There’s flowers everywhere in our garden at the moment, the bright magenta rose flowers can be seen from the alley and hints at what’s inside.
The roses inside are hang their heavy heads, and I remember Morfudd Richards had a recipe for Rose Petal & Lemon Verbena ice cream and it seems a shame to waste the roses. Unfortunately, what the roses have in colour they don’t make up for in smell. So that idea is on hold until I can find some nice smelling roses. I browsed the neighbour’s roses along the street, but with all the rain its hard to find any smells at all.
A small pot of lavender is in bloom, giving enough flowers for an alternative ice cream and one that hopefully will remain long enough for a flower ice cream sundae.
6 heads lavender flowers
5 egg yolks
1 tbsp honey
300ml double cream
Bring the milk to the boil and drop in the lavender flower heads. Simmer very gently for two minutes, then remove from the heat and leave for 30 minutes to infuse.
Whisk together the egg yolks, sugar and honey until pale and creamy. Strain the milk into the egg mix, stirring well, then heat this custard gently, stirring all the time, until it has thickened slightly. Cool the custard completely, then stir in the cream. Freeze the custard using an ice cream machine.