Lavender Ice Cream
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
59
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Heat the milk and lavender in a 3-quart saucepan over low heat until warmed through
2
Remove from heat, and allow lavender to infuse for about 20 minutes
3
Remove flowers
4
Beat the egg yolks and sugar together in large bowl
5
Whisk the lavender-infused milk into the egg mixture, then pour it back into the saucepan
6
Heat the mixture over low heat, whisking constantly, until the mixture thickens and can coat the back of a spoon, 7 to 10 minutes
7
Remove from heat, and cool slightly, about 5 minutes
8
Stir in the heavy cream
9
Transfer the mixture to a bowl, and chill in refrigerator at least 4 hours
10
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency
11
Transfer ice cream to a lidded container; cover surface with plastic wrap and seal
12
For best results, ice cream should be place in the freezer at least 2 hours or overnight