Lemon Balm-Lavender Ice Cream
Lavender Ice Cream
Honey Lavender Ice Cream
Lemon Balm-Lavender Ice Cream
2 cups cream
1 teaspoon dried lavender
2 tablespoons fresh lemon balm, chopped
1 cup sugar
3 egg yolks
2 cups milk
Pinch of salt
Mix the cream with the lavender, lemon balm and 1/2 cup of the sugar,
bring to a boil, then turn off heat and let steep for 20 minutes. Whisk
together the egg yolks and the remaining 1/2 cup sugar until light and
fluffy. Add the milk and salt and whisk to blend. Add the milk-egg mixture
to the cream and slowly heat, stirring constantly (do not let boil). Cook
until the mixture becomes slightly thicker and coats the back of a spoon
(5-10 minutes). Strain the custard into a clean container. Cover and
refrigerate for at least 4 hours or overnight. Process in an ice cream
maker according to manufacturer's directions. Serves 8
Lavender Ice Cream
From: [email hidden] (Stephanie da Silva)
1 1/4 cups plss 2 tablespoons sugar
1 tablespoon plus 2 teaspoons lavender flowers
3 cups milk
3 tablespoons creme fraiche or heavy cream
1 vanilla bean, split lengthwise
6 egg yolks
In a small heavy saucepan, combine 2 tablespoons of the sugar, 1 1/2
tablespoons of the lavender and 1 1/2 teaspoons of water. Cook over
moderate heat, stirring constantly, until the sugar dissolves and the
mixture forms a dry mass, 2 to 3 minutes. Transfer to a plate to cool,
then grind to a fine powder in a spice grinder; set aside. In a large
heavy saucepan, combine the milk, creme fraiche, vanilla bean and
remaining 1 1/4 cups sugar and 1/2 teaspoon lavender. Cook over moderate
heat, stirring frequently, until the sugar dissolves and the mixture is
hot, about 8 minutes. Remove from the heat, cover and let steep for 15
minutes. Strain the milk through a fine-mesh sieve and return to the
saucepan.
In a large bowl, whisk the egg yolks until blended. Gradually whisk in
one-third of the warmed milk mixture in a thin stream, then whisk the
mixture back into the remaining milk in the saucepan. Stir in the
reserved lavender powder. Cook over moderately low heat, stirring
constantly, until the custard lightly coats the back of a spoon, 5 to 7
minutes. Do not let boil. Immediately remove from the heat and strain the
custard into a medium bowl. Set the bowl in a large bowl of ice and water
and let cool to room temperature, stirring occasionally. Cover and
refrigerate until cold, at least 2 hours or overnight.
Pour the custard into an ice cream maker and freeze according to the
manufacturer's instructions.
Honey Lavender Ice Cream
2 cups heavy cream
1 cup half-and-half
2/3 cup mild honey
2 tablespoons dried edible lavender flowers*
2 large eggs
1/8 teaspoon salt
Special equipment: a candy or instant-read thermometer; an ice cream maker
Bring cream, half-and-half, honey, and lavender just to a boil in a
2-quart heavy saucepan over moderate heat, stirring occasionally, then
remove pan from heat. Let steep, covered, 30 minutes. Pour cream mixture
through a fine-mesh sieve into a bowl and discard lavender. Return mixture
to cleaned saucepan and heat over moderate heat until hot. Whisk together
eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow
stream, whisking. Pour into remaining hot cream mixture in saucepan and
cook over moderately low heat, stirring constantly with a wooden spoon,
until thick enough to coat back of spoon and registers 170 to 175 F on
thermometer, about 5 minutes (do not let boil).
Pour custard through sieve into cleaned bowl and cool completely, stirring
occasionally. Chill, covered, until cold, at least 3 hours. Freeze custard
in ice cream maker. Transfer ice cream to an airtight container and put in
freezer to harden.
Cooks' notes: To cool custard quickly after straining, set bowl in a
larger bowl of ice and cold water and stir until chilled. Custard can
chill up to 1 day before freezing. Ice cream keeps 1 week.
Makes about 1 qt.
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