Chocolate-Lavender ice cream

Basic necessities:

  • ice machine
  • blender
  • strainer
  • refrigerator
  • freezer

Ingredients for about 1.2 liters of ice cream mix:

  • 720 grams of whole milk
  • 100 grams of whipped cream
  • 180 grams of fine granulated sugar
  • 150 grams of couverture from good quality chocolate (dark or milk from, for example, Callebaut or Valrhona)
  • 20 grams of egg yolk
  • 8 grams of Van Wees Lavender esprit
  • 6 grams of cornstarch.


Beat 20 grams of sugar with the egg yolk until frothy. Mix 20 grams of sugar and some cold milk with the cornflour. Heat the whole milk, the whipped cream and the rest of the sugar to a temperature of 67 ° C and add the cornflour mixture while stirring. Heat to between 80 ° and 85 ° C and keep the mass at this temperature for 10 minutes. Then let it cool down to about 67 ° C and add some of the warm mass to the egg mass. Cool to about 35 ° C and add the lavender esprit. Let cool to below 20 ° C. Place the mix in the refrigerator for about 12 hours.

The next day, let the couverture melt au bain marie. Add the melted chocolate to the aged ice cream mix. Turn off the ice maker. Serve the ice cream with a glass of Van Wees Forget me not liqueur.