Another ice cream cookbook – I can’t resist. Humphry Slocombe has a shop in the Mission district of San Francisco. They’re known for odd flavors, such as prosciutto or secret breakfast (cornflakes and bourbon). But they’ve also got some flavors that are more approachable, and the ice cream is good.

This flavor has potential. The custard is very soft, likely due to the low number of egg yolks that are in the base recipe (three? I’ve never seen a custard recipe with so few egg yolks). The base is flavored with white chocolate, which is transformed into a sweet, caramel-y mess after some time in the oven. Roasted white chocolate is a good thing.

The recipe goes off track with the lavender. I love lavender, but I think it overpowers the roasted white chocolate in this case. The ice cream ends up tasting more like soap than anything. Fresh mint would be great, I think… or a much smaller quantity of lavender.

• Roasted White Chocolate Lavender Ice Cream (Humphry Slocombe Ice Cream Book , p. 76)