Lavender Ice Cream (with wine)

•  2 tablespoons finely chopped fresh lavender leaves
• 2 tablespoons white dessert wine such as a Muscat, a Sauternes or a Montbazillac
• 2 ½ cups heavy cream
• 7 tablespoons lavender sugar
• 2 egg whites
• 2 tablespoons fresh lavender flowers

 Stir the lavender leaves into the wine and leave in a warm place for 10 minutes to infuse. Beat the cream until stiff but still glossy and gradually mix in the strained wine with half the sugar.

Beat the egg whites until stiff then beat in the remaining sugar. Fold the egg whites into the cream with the lavender flowers.

Spoon the mixture into a bowl or box and freeze.

Serves 6-8.