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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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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. 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.
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