Lavender Ice Cream
Preparation time: 4 or
more hours (about 20 minutes of work)
Yield: 8 to 10 servings
Yield: 8 to 10 servings
1 1/2 cups milk
3/4 cup sugar
1/2 cup stripped fresh lavender leaves
6 large egg yolks
2 1/2 cups heavy cream (cold)
3/4 cup sugar
1/2 cup stripped fresh lavender leaves
6 large egg yolks
2 1/2 cups heavy cream (cold)
- Place the milk, sugar, and lavender leaves in a heavy-bottomed, nonreactive pot. Bring just to a boil over medium heat, then remove from the heat, and let it sit for at least 1 hour. Taste the mixture. If you want it stronger, add more lavender leaves, reheat, and let it stand for another 15 minutes or so before tasting again. (Don't let the flavor become too strong, though, because it continues to develop as the custard chills.)
- When the flavor is right, heat the mixture once again over low heat– just to boiling, then remove the pan from the heat. Place the egg yolks in a large bowl and whisk until smooth. Whisk the yolks constantly as you drizzle in a small stream (about 1/3 cup) of the hot milk. (This tempers the yolks.) Immediately drizzle the remaining milk into the yolks in a slow, steady stream, whisking constantly.
- When all the milk is incorporated into the yolks, strain the mixture into a second bowl. Stir in the cold heavy cream, cover the bowl, and place in the refrigerator to chill until cold.
- When the custard is cold, freeze it in an ice cream maker according to the manufacturer's directions.
