16 stalks lavender 1 cup sugar 1 cup water 300ml cream 600ml ready-made vanilla custard 180g bag marshmallows Wash lavender. Place sugar and water in a sauce-pan and bring slowly to the boil. Stir until
|16||Lavender stalks (Main)|
|300 ml||Vanilla custard|
|180 g||Marshmallows (Main)|
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- Wash lavender. Place sugar and water in a sauce-pan and bring slowly to the boil. Stir until sugar dissolves.
- Chop lavender roughly and add to syrup. Simmer for 2 minutes. Remove from heat and allow to cool. Pour through a sieve, discarding lavender.
- Whip cream until soft peaks form. Fold custard and lavendar syrup through cream. Pour into a 20cm round springform cake tin and freeze for 3 hours. Reserve five marshmallows for decoration. Cut remaining marshmallows in half.
- Remove ice-cream from freezer and place in a food processor. Process to a soft slush. Add marshmallow halves and pulse to just combine. Refreeze for 1 to 2 hours or until firm.
- Cut into wedges to serve and decorate with marshmallow pieces.