August 28, 2016
Desserts, Freezer, Dairy,
Budget-Friendly, Summer, Ice Cream Maker, Stove Top, Gluten-Free, Vegetarian, Make it from scratch, Sugar, Heavy Cream, Kosher Dairy more
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"Lavender - it sounds so delicate and decadent all at once! And if you've ever seen the movie "Its Complicated", then you know where this idea comes from. The honey lends a smooth and decadent mouthfeel, and the lavender adds a perfect floral note to this ice cream. You can find lavender extract at Sur La Table, or on Amazon. COOK TIME INCLUDES CHURNING TIME. TIME DOES NOT INCLUDE OVERNIGHT FREEZING."
In a medium saucepan, stir together the heavy cream, whole milk, 1/8 cup sugar, lavender extract and honey over medium-high heat. Bring the mixture to a low boil.
In a small bowl, whisk together the egg yolks and remaining 1/8 cup sugar until smooth. Slowly add 1/4 cup of the heavy cream mixture to the egg mixture, whisking quickly to incorporate and temper the eggs.
Whisk the egg mixture into the heavy cream mixture. Cook over medium heat until the mixture is thick and coats the back of a metal spoon. Remove from heat.
Strain into a medium bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the custard to prevent a film from forming. Chill completely.
Add the custard mixture to your ice cream machine. Churn the ice cream according to the manufacturer’s instructions. This takes about 30 minutes in my Cuisinart.
Transfer ice cream to a lidded container and chill overnight or for a minimum of 7-8 hours before serving.
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