Name: Lavender Ice Cream
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 2/3 cup half-and-half cream -; 1/3 cup fresh lavender flowers or 2 tablespoons dried lavender flowers -; 2/3 cup sugar -; 4 large egg yolks, lightly beaten -; 2/3 cup heavy whipping cream -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lavender Ice Cream

1. 2/3 cup half-and-half cream -

2. 1/3 cup fresh lavender flowers or 2 tablespoons dried lavender flowers -

3. 2/3 cup sugar -

4. 4 large egg yolks, lightly beaten -

5. 2/3 cup heavy whipping cream -

How to cook deliciously - Lavender Ice Cream

1. Stage

In a small saucepan, heat half-and-half to 175°. Remove from the heat; add lavender. Cover and steep for 20 minutes. Strain, discarding lavender.

2. Stage

Return to the heat; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.

3. Stage

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

4. Stage

Fill cylinder of ice cream freezer; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.