Lavender Ice Cream (No Ice Cream Maker Necessary) - cooking recipe

Ingredients

2 tablespoons fresh lavender flowers, stripped from their stalks
2 tablespoons sweet white wine (such as sauterne, Muscat or Beaumes de Venise)
2 cups heavy cream
2 egg whites
2 tablespoons fresh lavender flowers, stripped from their stalks
sugar

Preparation

Combine lavender flowers and wine in a small bowl; leave in a warm place for about 15 minutes to allow the flavour to develop.
Using electric mixer, beat cream until stiff and glossy; gradually mix in strained wine with half the sugar.
Beat the egg whites until stiff peaks form; beat in remaining sugar.
Using metal spoon, fold egg whites into the cream with extra lavender flowers; spoon mixture into a freezer container and freeze 3-4 hours, or until just firm.
This is lovely served in tuile baskets (made of brandy snaps).