Description
Summery lavender ice cream.
Ingredients
- 3 cups milk
- 2 stems of fresh lavender flowers
- 8 egg yolks
- 1 ½ cups white sugar
- 3 cups heavy cream
Instructions
- Heat the 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.
- Beat the egg yolks and sugar together in large bowl. Whisk the lavender-infused milk into the egg mixture
- then pour it back into the saucepan. Heat the mixture over low heat
- whisking constantly
- until the 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 the heavy cream. Transfer the mixture to a bowl
- and chill in refrigerator at least 4 hours.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer\’s directions until it reaches “soft-serve” consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results
- ice cream should be place in the freezer at least 2 hours or overnight.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 6 hrs 50 mins
Servings: 12