Pour 125 ml of boiling water over the lavender flowers and let them steep for about 5 minutes, pour through a sieve and let cool. Beat egg yolks with sugar over a hot water bath until creamy, gradually fold in honey and let cool while stirring, stir in lavender stock and gin and fold in very stiff whipped cream. Pour the mixture into a metal mold and let it freeze in the freezer for about 3 hours. Shape ice cream balls with a ball cutter and decorate with lavender flowers.
Ingredients
Print Recipe
Pin Recipe