According to the forecast, Summer is due to properly arrive in Britain this week – about time too – so it’s the perfect excuse to try out those high Summer recipes that have been waiting for their moment in the spotlight. I first made Nigella Lawson’s no-churn ice cream last year, and was a total convert. No faffing making custard, or with complex machinery; just cream, condensed milk and the flavourings of your choice. It’s so easy to make that it’s barely a recipe! Just whip up and freeze – an ideal no-faff treat to cool down during the heatwave. This time I tried my hand at lavender and white chocolate, a delicious Summery pairing that balances sweet and floral, almost herbal notes. To make it, you will need:
300ml double cream (I used Elmlea)
175g condensed milk
A few drops of lavender extract
100g white chocolate.
I found lavender extract in the baking heaven that is Lakeland – it’s by Star Key White. You can find it online too!
1) Measure the cream and condensed milk into a large bowl or the bowl of your stand mixer.
Whisk the cream and condensed milk together until soft peaks form.
Add a few drops of lavender extract to your taste – I would err on the side of caution and add a drop at a time until you think it’s right, as this is pungent stuff!
Chop your chocolate into small chunks and add to the creamy mixture.
Pour the mixture into an airtight container that’s suitable for freezing.
Freeze for several hours, or overnight if you can.
Once it’s frozen, serve the ice cream fresh from the freezer – it doesn’t take long to soften up.
Sprinkle with dried edible lavender and serve in your prettiest Summer glasses.
What treats are you making to cool down during the heatwave?