Garden Ice-Cream with herbs and flowers by Kitty Travers

Garden Ice-Cream with herbs and flowers

Recipe by Kitty Travers


Cooking time



Kitty Travers, founder of cult ice-cream parlour La Grotta Ices, creates a simple new Garden ice-cream recipe using sheep’s milk. I have never tasted anything so subtle and flavoursome. The rose petals and herbs, Lemon Verbena, Mint, Coriander & Sage, that I used gave a flavour that evoked an English summer.


  • 130g unrefined sugar

  • 15g tapioca starch (or cornflour)

  • 550g sheep’s milk

  • 100ml double cream

  • 1 heaped tsp honey

  • 40g garden herbs & flowers, chopped


  • Prepare a sink full of iced water, and place a fine mesh sieve over a bowl.
  • In another bowl, whisk 2 tbsp of the sugar into the tapioca starch.
  • Heat the rest of the sugar with the milk, cream and honey, stirring often using a whisk or silicone spatula to prevent scorching.
  • Once the liquid is hot and steaming, pour it into the bowl containing he tapioca starch, whisking constantly to combine without lumps forming.
  • Return the mixture to the pan and cook over a low heat, continuing to whisk.
  • When oit starts to simmer, take the pan off the heat, stir in the herbs and flowers, then cover with clingfilm and put it in the sink of iced water.
  • After 15 minutes, remove the pan and pour the mixture through the mesh sieve into the bowl, squeezing it hard to extract flavour from the herbs. You should see a tint of pale acid green seep into the mix with the last squeezes.
  • Return the mixture to the sink of iced water to cool it completely before covering and refrigerating overnight.
  • The following day, liquefy the mixture by blending it with a hand blender for one minute.
  • Pour the mix into an ice-cream machine. Churn according to the machine’s instructions, or until frozen and the texture of whipped cream.
  • Scrape the ice cream into a lidded container. Top with a piece of waxed paper to limit exposure to air, cover and freeze until ready to serve. The ice cream is best eaten within one week.

Cook’s Tip

  • If you want to buy Kitty Travers book, La Grotta Ices, click HERE for so many more delicious ice-cream, sorbet & gelato recipes.

Lots more sweet treats if you CLICK HERE