Lavender Ice Cream Pie
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2.5 cups
Heavy Cream3 cup
Whole Milk2 tsps
Lavender (dried)4 large
Egg Yolk5 tbsps
Unsalted Butter (melted)Directions:
1
Make the ice cream: Heat the heavy cream, milk, honey, 1/4 cup granulated sugar, the lavender and a pinch of salt in a saucepan over medium heat, stirring occasionally, until hot but not boiling, about 5 minutes
2
Whisk the egg yolks in a medium bowl; slowly drizzle in 1 cup of the hot cream mixture, whisking constantly
3
Gradually stir the hot egg mixture into the saucepan with the remaining cream mixture
4
Cook over medium heat, stirring constantly with a wooden spoon, until the custard is slightly thickened and coats the back of the spoon, about 8 minutes
5
Strain through a fine-mesh sieve into a bowl; discard the lavender
6
Fill a large bowl halfway with ice water
7
Carefully place the bowl of custard in the ice water and let sit, stirring the custard occasionally and adding more ice to the water as needed, until the custard is cold, about 30 minutes
8
Meanwhile, preheat the oven to 375 degrees F
9
Generously coat a 9-inch pie plate with cooking spray
10
Pulse the graham crackers, the remaining 1 heaping tablespoon granulated sugar and 1/4 teaspoon salt in a food processor until finely ground
11
Transfer to a bowl and stir in the melted butter
12
Press the crumb mixture into the bottom and up the side of the prepared pie plate
13
Bake until lightly browned and set, 10 to 12 minutes
14
Transfer to a rack; let cool completely
15
Freeze the custard in an ice cream maker according to the manufacturer's instructions, until it's the consistency of soft-serve
16
Spread in the cooled crust and sprinkle coarse sugar around the edge
17
Freeze until firm, at least 4 hours
18
Photograph by Con Poulos