Serves 4-6

300ml whole milk

¼ tsp vanilla essence

3 heads of fresh lavender (or a scant 2 tsp dried flowers)

3 medium egg yolks

150g runny honey (nothing with too dominant a flavour)

250ml chilled whipping cream

Bring the milk to just below the boil and infuse with the vanilla and lavender. Taste after 10 minutes. You want the flavour to be distinct but not remotely acrid. If it's not strong enough, leave for another 5-10 minutes. Strain the milk, then use it to make a custard with the egg yolks and honey (see link).

Once cold, chill in the fridge, then stir in the cream. Churn in an ice-cream maker or still-freeze (see link). After churning, cover and place in the freezer for 1-2 hours until firm enough to scoop. If frozen solid, soften in the fridge for 15-20 minutes before serving.

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