Lavender ice cream

Yield: 1 servings

Measure Ingredient
14 ounces Milk
3 ounces Lavender leaves and flowers
2 ounces Crystallized ginger; chopped
\N \N Lavender flowers
1 cup Sugar
3 eaches Egg yolks
2 cups Heavy whipping cream; cold


In a saucepan, slowly heat milk to approximately 200 F. Remove from fire and add lavender. Allow to steep for 15 minutes. Strain milk through cheesecloth while warm. Add crystallized ginger and sugar to milk. Place egg yolks into a small bowl; then put half the mixture from saucepan into the bowl to blend. Stir mixture with a spoon and pour back into the saucepan. Place over low heat and cook until mixture is approximately 200 F. Add 2 cups cold heavy whipping cream and place into refrigerator until well chilled. Process in any ice cream machine. During the last few minutes of ice cream processing, sprinkle individual lavender flowers (stripped from lower heads) into the ice cream so they will be whipped into it. Makes 1 quart This recipe was created by David Schy when he was executive chef at the El Encanto Hotel in Santa Barbara, California. Source: Cooking from the Garden - by Rosalind Creasy ISBN: 0-87156-731-8 Submitted By SHARON STEVENS On 12-04-94

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