Lavender Ice Cream: A Delicious Dessert from Olivier Perrière

The star of the summer, ice-cream refreshes the palette of all gourmets throughout the season. A little treat that master ice-cream maker Olivier Perrière adapts across more than 70 flavors, including this delicious traditional recipe with a scent of the South, that spotlights Provence’s ubiquitous “blue gold.”
By Mélissa Darré

Serves 8
Preparation time: 20 min
Cooking time: 15 min
Leave to rest overnight
Cost €

Ingredients: 1 liter whole milk • 50g fat-free powdered milk • 265g fresh cream (preferably with 35% fat) • 255g superfine sugar • 35g honey • 5 egg yolks • 4-5 drops of lavender essential oil

 1. Put whole milk, cream, powdered milk, sugar and honey in a mixing bowl and whisk vigorously.

2. Place over a bain-marie and heat the mixture to 25-30°C before whisking in the egg yolks.

3. Now heat the preparation to 85°C, then cool it as quickly as possible to 2-4°C using an ice bain-marie or by placing directly in the freezer.

4. Once it’s reached the right temperature, cover the preparation and leave to rest in the refrigerator for at least 2 hours, but preferably overnight.

5. The next day, add the essential oil before placing the mixture in an ice-cream maker. To serve, place scoops in bowls.

Tips:

1. To preserve the ice-cream longer, the addition of a natural preservative such as carob or agar-agar powder is necessary. Add the powder to half the sugar, incorporate it after the first half, then heat to 45-50°C.

2. Prepared with lavender essential oil, this recipe makes a white ice-cream. To obtain the more familiar lavender color, you can add a few drops of food coloring to the preparation before placing it in the ice cream maker.

Portrait of Olivier Perrière: Overlooking the valley from the crest of a hill in Ansouis, the Art Glacier shop is a must for foodies in the area. A reputation that Olivier Ferriere, supported by his mother Sigrid and father Michel, patiently acquired with ice-cream that demonstrates unique know-how, earning it many awards including the famous Cornet d'Or. Fresh ingredients and no artificial flavors is the motto of this artisan who, through a medley of scents and colors, experiments with classics as well as more unusual flavors such as cucumber, Szechuan pepper or Lily of the Valley. And when as well as perfect flavors, you have a splendid view over the Luberon, you just melt with pleasure!

PERRIERE Maîtres Glaciers
Les Hautes Terres
84240 Ansouis 
Tel : +33 (0)4 90 77 75 72
www.artglacier.com

Lavender Ice Cream: A Delicious Dessert from Olivier Perrière
Lavender Ice Cream: A Delicious Dessert from Olivier Perrière
The star of the summer, ice-cream refreshes the palette of all gourmets throughout the season
© José Nicolas
Lavender Ice Cream: A Delicious Dessert from Olivier Perrière
Lavender Ice Cream: A Delicious Dessert from Olivier Perrière
A little treat that master ice-cream maker Olivier Perrière adapts across more than 70 flavors
© José Nicolas
Lavender Ice Cream: A Delicious Dessert from Olivier Perrière
Lavender Ice Cream: A Delicious Dessert from Olivier Perrière
This delicious traditional recipe with a scent of the South, that spotlights Provence’s ubiquitous “blue gold”
© José Nicolas
Lavender Ice Cream: A Delicious Dessert from Olivier Perrière
Lavender Ice Cream: A Delicious Dessert from Olivier Perrière
Overlooking the valley from the crest of a hill in Ansouis, the Art Glacier shop is a must for foodies in the area
© José Nicolas

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