A summery lavender ice cream recipe.
Ingredients
- milk: 3 cups
- stems of fresh lavender flowers: 2 piece
- egg yolks: 8 piece
- ½ cups white sugar: 1 piece
- heavy cream: 3 cups
Metric Conversion
Stages of cooking
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Heat milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Remove flowers.
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Beat egg yolks and sugar together in a large bowl. Whisk lavender-infused milk into egg mixture, then pour it back into the saucepan. Heat mixture over low heat, constantly whisking until mixture thickens and can coat the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes. Stir in heavy cream. Transfer mixture to a bowl, and chill in the refrigerator at least 4 hours.
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Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches a "soft-serve" consistency. Transfer ice cream to a lidded container; cover the surface with plastic wrap and seal. For best results, ice cream should be placed in the freezer at least 2 hours or overnight.
