All Recipes

Lavender Ice Cream with Thyme, Honey, Lemon and Blueberry

Serves 6
  • Steps
  • Ingredients

Steps

  • Prechill ice cream machine, preheat oven to 180C and place the canister of a cream whipper in the refrigerator.
  • For the Lavender Ice Cream, combine cream, milk and dried lavender in a saucepan and place over a medium heat. Bring to just below boiling point then remove from the heat. Set aside for 5 minutes to infuse then strain though a fine sieve into a jug, pressing on the lavender with the back of a spoon.
  • Meanwhile, combine egg, egg yolk and sugar in the bowl of an electric stand mixer fitted with a whisk attachment and whisk until pale and fluffy. While whisking, slowly pour the lavender mixture into the egg mixture. Add food colouring, a little at a time and mix until the desired lavender colour is achieved. Once combined, transfer the mixture to a clean saucepan and place over medium heat. Stir constantly with a spatula until the mixture reaches 84C and has thickened enough to be able to coat the back of a spoon.
  • Remove from heat and pour the mixture through a fine sieve into a metal bowl and place over an ice bath. Whisk occasionally until cold. Transfer mixture to the chilled ice cream machine and churn according to manufacturer’s instructions. Place ice cream into the freezer until required.
  • For the Burnt Butter and Thyme Tuiles, line a baking tray with a silicon mat and set aside.
  • Place the butter into a small saucepan over a medium heat. Melt until foamy then swirl the pan occasionally, until butter smells nutty and brown sediment forms in the base of the pan. Remove from heat and set aside to cool.
  • Place the sugar, flour, egg whites, vanilla seeds and thyme leaves into a medium bowl. Pour browned butter through a fine sieve into the bowl and whisk until smooth. Place mix in freezer for 5 minutes to cool and thicken.
  • Lightly grease an 8cm ring mould and place onto the lined baking tray. Spoon tuile mixture into the ring mould, spreading out thinly and evenly using a pastry brush. Repeat process to make 6 tuile circles, ensuring each circle is spaced 3-4cms apart.
  • Bake until golden brown, about 10 minutes then remove from oven. Working quickly, lift tuiles from the tray using a spatula and drape over a rolling pin to create a curve in each tuile. Allow tuiles to cool on the rolling pin.
  • For the Lemon Honey Curd, place coconut oil, honey, eggs, lemon zest and lemon juice into a small saucepan and whisk until combined. Stir over a low heat with a spatula, until mixture thickens and reaches 80C. Remove from the heat and pass through a fine sieve. Cover and set aside in the fridge to cool. Transfer curd into a piping bag and return to the fridge until needed.
  • For the Blueberry Coulis, combine blueberries, sugar, 2 tablespoons lemon juice and 1/3 cup water in a small saucepan. Cook over low to medium heat until mixture thickens, about 15 minutes. Gently pass liquid through a metal sieve into a small frying pan, discard blueberries and simmer liquid for a further 5 minutes until thickened, smooth and glossy. Add some of the remaining lemon juice, to taste. Set aside in the fridge to cool.
  • For the Honey Sponge, place flour, cream, sugar, eggs, honey and salt into a blender and process on medium speed until combined. Transfer mixture into the chilled cream whipper canister. Charge with 5 cream bulbs, shaking well between each charge.
  • Expel mixture into 4 small paper cups, until about 2/3 full. Cook each cup, one at a time in a microwave for until well risen and puffed, about 40 seconds. Set aside to cool slightly. Remove sponge from cups and tear into pieces. Set aside to cool completely.
  • For the Mascarpone Chantilly Cream, combine mascarpone, cream, icing sugar and vanilla seeds in a medium bowl. Using hand beaters, mix until stiff peaks form. Transfer to a piping bag and set aside in the fridge.
  • To serve, spoon some Blueberry Coulis in a semicircle on one side of each plate. Arrange pieces of Honey Sponge over the coulis. Pipe the Lemon Curd and Mascarpone Chantilly near the sponge, leaving room for the tuile. Add a tuile to each plate and top with a quenelle of Lavender Ice Cream. Garnish with fresh blueberries, fresh thyme, and seasonal purple and yellow edible flowers.

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