I like to use these egg yolks for homemade ice cream. I call them my 'Christmas Editions' and they include Marmalade and Rum and Raisin which go really well with Christmas Pudding.
R suggested we make Lavendar ice cream. She's been keen to try this ever since we saw the movie, "It's Complicated".
I picked the last of our lavendar buds - most have dried out following our recent hot days and set to making the custard. The smell that filled the kitchen was nothing short of divine.The custard was then strained and mixed with the egg yolk mixture and left to chill completely overnight....only because it was late and I didn't fancy staying up another two hours for it to cool and churn!
The brew churned this morning.And it's now in the freezer for the taste test after it freezes a little more. The first taste tests (ie. licking the spatula) are not too bad!