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Lavender Ice Cream
(Adapted from Bon Appetite)
1 1/2 cups sugar (or
*lavender
sugar)
8 large egg yolks
3 cups whole milk
1 cup heavy whipping cream
1 tablespoon
Little Sky ground lavender
(*if lavender sugar is used, decrease
lavender to 1/2 tablespoon
or omit)
1 vanilla bean, split lengthwise |
Whisk
1 cup sugar and egg yolks in medium bowl until well blended and thick.
Combine milk, cream, lavender, and 1/2 cup sugar in large
heavy saucepan. Scrape in seeds from
vanilla bean; add bean. Stir over medium-high heat until sugar dissolves
and mixture comes to a simmer.
Gradually whisk into egg yolk mixture; return mixture to same pan. Stir
custard over medium heat until thick enough to leave path on back of
spoon when finger is drawn across, about 7 minutes (do not boil).
Strain custard into bowl; chill until cold, at least 2 hours. Process in
ice cream maker according to manufacturer's instructions. Transfer ice
cream to container. Cover and freeze until firm, at least 6 hours.
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