Lavender Ice Cream

Submitted by BecR2400

"A delicate ice cream, gently infused with the scent of fresh lavender flowers and tinged a pretty lavender color. Very simple to make, with a classic custard base enriched with cream. Lovely with crisp cookies or a slice of pound cake. Enjoy! Notes: Ensure that the flowers have not been sprayed. Cook time includes freezer time."

 

• Ready In: 3hrs 30mins
• Ingredients: 6
• Serves: 4

ingredients

• 4 egg yolks
• 3⁄4 cup sugar
• 2⁄3 cup half-and-half
• 8 fresh heads lavender flowers
• 2⁄3 cup heavy cream
• 1 teaspoon vanilla extract (optional)

directions

1. In a medium bowl, whisk the egg yolk and sugar together until light and foamy.
2. Gently heat the milk and lavender flowers (and vanilla if using) in a pan over medium heat. Bring just to the boil, then strain into the egg yolk mixture.
3. Return mixture to the stove and cook over a very low heat (do not let it boil or it will curdle), stirring constantly, until it is slightly thickened and will coat the back of a spoon.
4. Pour the custard into a bowl, cover and refrigerate until completely cold.
5. In a small mixing bowl that has been chilled, whip the cream just until it forms peaks; fold into the cold custard.
6. Process in an ice-cream maker according to manufacturer's instructions, or place into a freezer-proof container and store covered, in the freezer, for up to 2 months.
7. Serve decorated with sprigs of lavender, and thin, crisp cookies.