Fiordilatte lavender ice cream & honey brittle
Prep time
Cook time
Total time
The beauty of this ice cream is that it’s simple; just a quick heat and chill of milk and cream and then churn. It’s so fragrant and subtle and lends itself to a dessert biscuit accompaniment. Perfect for lazy spring into summer afternoons and supper party ‘afters’. Makes 6 portions.
Recipe type: Ice Cream
Cuisine: Mediterranean
Serves: 6
  • 350ml fresh, full-fat milk
  • 150ml fresh single cream
  • 110g sugar
  • Lavender flowers – about 8-10 heads
  1. In a non-reactive saucepan, heat the milk and lavender flowers gently to near simmering point (just as it starts to steam and the surface ripple).
  2. At this point, add the cream and sugar quickly and stir well until the sugar dissolves and all is combined.
  3. Remove from the heat and allow to cool completely. Ideally, place the pan in a large bowl of cold water and ice cubes to speed cooling. If possible, chill the mixture in the fridge for a few hours. The length of time you allow the flowers to ‘steep’ in the chilled milk will affect the intensity of the lavender flavour.
  4. When cooled completely, strain the milk mixture through a fine sieve to remove the lavender flowers.
  5. Churn the milk mixture in an ice cream maker, following manufacturer’s instructions, until a stiff consistency. Pour into container and freeze. If you don’t have an ice-cream maker, freeze in a container and stir up every couple of hours to ensure it freezes creamy rather than as ice particles. When it’s getting very stiff to stir, leave it to freeze completely.
  6. To serve, leave the ice cream at room temperature but not for too long (this one melts quite easily) before serving to allow it to soften enough to scoop out. Serve with a few lavender flowers scattered on top and with some crumbled up honey brittle (see below) or a shortcake biscuit or plain but fragrant sponge cake.
  7. HONEY BRITTLE: Warm 125 ml of runny honey until more liquidy. Pour out onto baking parchment lining a 2cm deep baking tray. Bake in a preheated oven (180°C) for 20-25 minutes (check to ensure it’s not burning on top). Remove from oven and allow to cool completely. Be careful, as the honey will have caramelised and be extremely hot. When cool, snap up into little pieces and sprinkle over the ice cream when you serve. You can nuts to the brittle if you like. Chop them up small though so they remain coated in the honey; that way, they won’t burn on top.
Recipe by The Red Bistro at