Laurel's Lavender Ice Cream Recipe - Cooking Index
Laurel's Lavender Ice Cream Recipe - Cooking Index
| 2 cups | 474ml | Whipping cream |
| 1 1/2 cups | 355ml | Half-and-half |
| 1/2 cup | 20g / 0.7oz | Chopped fresh lavender flowers and leaves - see * Note |
| Lavender blossoms - for garnish | ||
| 8 | Egg yolks | |
| 1 cup | 198g / 7oz | Granulated sugar |
* Note: Look for lavender at farmers markets.
Combine cream, half-and-half and chopped lavender blossoms and leaves in heavy saucepan over medium-high heat until warm. Let stand 30 minutes to allow lavender to steep.
Whisk together egg yolks and sugar until pale yellow and mixture forms a ribbon when tipped from a spoon. Whisk small amount of warm cream into yolks, then return to saucepan. Cook and stir over medium heat until mixture thickens and coats back of a spoon, about 5 minutes.
Strain through fine sieve and discard blossom residue. Cover mixture and chill thoroughly, about 1 hour.
Freeze in ice cream maker according to manufacturer's instructions, about 25 minutes. Garnish with lavender blossoms when serving.
This recipe yields 6 servings.
Each serving: 566 calories; 66 mg sodium; 495 mg cholesterol; 44 grams fat; 38 grams carbohydrates; 7 grams protein; 0 fiber.
Source:
The Los Angeles Times, 08-23-2000
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