Sunday, June 10, 2012

Lavender Ice Cream

Our ice cream maker was one of the best presents we received when we got married.  I spent a lot of time making frozen yogurt last summer and this summer I'm determined to make a lot of real traditional ice cream.  This is my first pass and it is excellent!  The ice cream is really simple and has a perfect subtle lavender taste.  A big thank you to Christine for bringing me lavender sugar and inspiring this recipe!


1 cup heavy cream
1 cup whole milk
2 tablespoons chopped lavender
1 1/4 cup sugar
4 egg yolks
2 cups whole milk
1 teaspoon vanilla
pinch of salt

1.  Take a large heavy sauce pan (or enamel pan like Le creuset) and heat heavy cream and 1 cup of whole mean over medium heat.  You will bring this to a simmer (about 10 minutes).  Make sure to stir and watch that this does not boil!
2. Meanwhile, put 1 cup of sugar into a bowl and the lavender.  Use your fingers to rub the lavender and the sugar together to combine the essence of the herb and the sugar.
3. In another bowl, whisk together egg yokes and 1/4 cup sugar.
4. Here is the tricky part.  Once milk and simmered.  Remove from the heat.  Take a 1/2 measuring cup and scoop out warm milk/cream mixture.  Slowly and carefully whisk into egg mixture to temper the eggs and bring to the same temp as the milk.  Feel free to repeat this process with another 1/2 cup of milk mixture.
5. When eggs are tempered, slowly stir them back into the pan of milk/cream mixture carefully whisking to combine into the milk.
6. Cook this mixture over medium low heat until it coats the spoon.  About 10 minutes.
7. Move liquid to another bowl and add remaining 2 cups milk, vanilla and pinch of salt.  Stir to combine.
8. Cool mixture completely in the fridge, do not skip this step or you will regret it.
9. Put in ice cream maker of choice and go per manufacturer's instructions.

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