ICE CREAM IN THE GARDEN

If you’re a fan of retro sweets Parma Violets, this easy ice cream will give you a good scoop or two of nostalgia.

LAVENDER ICE CREAM Makes 2 ltr 400g granulated sugar 2 tbsp Royal Velvet dried lavender buds 1.1 ltr double cream 1.1 ltr whole milk 1 tsp vanilla extract 4 tbsp freeze-dried blueberries, crushed - or 3-6 drops lilac food colouring (optional) 1 Start by making a lavender sugar by putting the sugar and lavender into a food processor and blitzing for 25-30 secs. Shake and blend for another 10 secs, making sure that all the lavender is incorporated. Store in a sealed container (this will keep for up to a year if stored in a cool, dark place). 2 To make the ice cream, combine the cream, milk, vanilla, blueberries and 300g of the lavender sugar in a large bowl. Pour into a shallow freezer-safe dish and freeze for 30 mins. 3 Remove and stir.…

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The Simple Things (Digital) - 1 Issue, August 2024

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