Recipe

Serves 4
Preparation time: 15 minutes
Cooking time: 7 minutes

Ingredients

4 large egg yolks
110g (4oz) Fairtrade lavender sugar
300ml (10fl oz) whole milk
300ml (10fl oz) double cream

Method

•Put the egg yolks in a large bowl with the sugar and whisk until fluffy, pale and thick.
Set aside.

•Gently heat the milk in a saucepan until just below boiling. Pour the milk onto the
egg mixture whisking continuously.

•Pour it all back into the (cleaned) saucepan and place over a gentle heat. Stir continuously
with a wooden spoon until the mixture thickens and coats the back of the spoon,
taking care not to let it boil, as the mixture will scramble.

•Remove from the heat and cool completely, stirring from time to time to prevent a skin forming.
In another bowl whisk the cream lightly and stir into the custard mixture. Pour into an ice-cream
container and place in the freezer until half frozen.

•Remove from the freezer, tip into a bowl, and whisk again. Return it to the container and refreeze.

Tip: You can also make this using an icecream maker if you have one, following the
manufacturer’s instructions.


© Fairtrade Foundation