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ann_oliver
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honey and lavender
ice cream
Not a new recipe by any means, as it came from our restaurant kitchen in the days of Mistress Augustine’s. So old in fact that I do not remember where the reference came from but suspect it might have been Elizabeth David’s French Provincial Cooking.
In the eearly eighties the Australian, and especially South Australian lavender industry was in its infancy, but a surprising number of gardens still clung to the staple of a lavender bush for its perfume and attraction to the bees.
AO 6 JANUARY 2026
people ask
Why the microwave for my ice cream recipes…well, two reasons. Having watched litres of cream boiled over on a gas stove top that took hours to clean…and equally awful scorched cream which needs to be binned because the scorched flavour cannot be masked. As long as you have a proper sized bowl, because cream does boil high, none of this waste ever occurs.
A WORLD WITHOUT BEES
is not possible
220g quality Australian honey
1L quality pouring cream [for South Australia Tweedvale or Fleurieu
12 stems of dried lavender
10 x 700g egg yolks…room temperature eggs
Weigh the honey and cream into a microwave bowl, add the lavender and push it under the cream. Bring to the boil in the microwave, whisk until the honey is incorporated. Allow to stand for 10 minutes to fully infuse.
Whisk the egg yolks, bring the cream to the boil again in the microwave and then whisk into the egg yolks. Check the temperature should be 80°C or more. If not return to the microwave in short bursts. Strain, pressing hard against the lavender, chill and churn.
so good with
The simple pavlova and a mix of summer fruits like pictured right…and yes you can cheat and buy a pav at your local bakery or supermaket. We like to add a little sugar or some citrus syrup to the fruit and marinate it.
Click on the pav image, above right, for the recipe.
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