Floral Ice-cream Dessert
ready in 4 h. 35 min.
Stir the egg yolks, milk and honey together over a bain-marie until thick and creamy (do not boil). Remove from the heat and beat until cold. Stir through the sour cream.
Whip the cream until stiff peaks form and fold into the mixture together with the lavender. Finish in an ice-cream maker or freeze in a flat container, stirring occasionally, for 4 hours.
Serve in scoops, with samosas if desired.