Lavender Ice Cream
Recipe: #16539
January 03, 2015
Categories: Desserts, Dairy, Eggs, Romantic Dinner, Summer, Refrigerator, Vegetarian, Make it from scratch, more
"Cooking is freezing time. Recipe source: Bon Appetit (January 2004)"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (399.9 g)
- Calories 1032.2
- Total Fat - 72.2 g
- Saturated Fat - 27.9 g
- Cholesterol - 2663.3 mg
- Sodium - 219.3 mg
- Total Carbohydrate - 52 g
- Dietary Fiber - 0.3 g
- Sugars - 43.7 g
- Protein - 42 g
- Calcium - 434.5 mg
- Iron - 6.8 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a medium bowl whisk together 1 cup sugar and the egg yolks until thick.
Step 2
In a saucepan combine the milk, cream, lavender blossoms, and 1/2 cup sugar. Scrape in the seeds from the vanilla bean; add the bean. Stir over medium high heat until sugar dissolves and mixture comes to a simmer. Whisk into the egg yolk mixture; return mixture to the pan. Stir custard over medium heat until thick enough to leave path on back of spoon (6-10 minutes). DO NOT BOIL.
Step 3
Strain custard into a bowl; chill for 2 hours.
Step 4
Process in ice cream maker according to manufacturer's directions. Transfer to a container and freeze until firm (at least 6 hours).
Tips & Variations
No special items needed.
1 Reviews
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