Lavender Ice Cream - Chef Recipe by Nicholas Thiess.

Ingredients

300mL cream
100mL milk
1 whole egg
1 egg yolk
80 g sugar
40 g glucose
1 punnet strawberries
10 g rose water fairy floss
100 g macadamia nuts
100 g culinary lavender

Method

Heat milk, glucose and cream with lavender until 85 C.

Beat sugar and eggs together with a pinch of salt until sabayon forms.

Slowly add cream mixture to eggs while continually whisking to prevent eggs scrambling.

Pour mixture back into pot and gently stir with wooden spoon over low heat until mixture thickens and coats the back of the spoon.

Cool mixture over an ice bath and once cool strain the lavender out.

Add mixture to ice cream churner, wipe out and clean mold.

Pipe ice cream into mold and set in freezer.

Cut strawberries into quarters and macerate with icing sugar.

Roast off macadamia nuts. Once roasted cool down and chop into rough pieces.

Unmold the ice creams after 2 hours with hot water and a knife to release from the molds.