Lavender parfait (ice cream)

Ingredients for approx. 8 servings:

  • 1 ¼ dl. whipped cream
  • 2 dl milk
  • 4 egg yolks
  • 250 grams of sugar syrup *
  • 10 grams of Van Wees Lavender Esprit.


Let egg yolks thicken with cold sugar syrup while stirring gently. Beat with a hand blender until frothy (temperature should remain below 65C). Cool the mixture in a cold water bath and continue to beat. Gently add the Lavender Esprit mixed with the milk and then add the whipped cream. Pour into molds and freeze.

* Sugar syrup 30 Baumé: boil 470 grams of sugar, 560 ml. water and a few drops of lemon juice to syrup.