Lavender ice cream recipe
Lavender Ice Cream recipe
- 2 cups whole milk
- 1/4 cup dried lavender
- 1/3 cup honey
- 5 egg yolks
- 1/4 cup sugar
- 1 cup heavy cream
In medium saucepan, combine milk, lavender, and honey. Bring to gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture while reserving the milk and discarding the lavender.
Combine egg yolks and sugar in a bowl of an electric mixer. Beat on medium-high speed until thick and pale yellow, approximately 3 to 5 minutes. Meanwhile, return milk to the saucepan and bring to a simmer over medium-low heat, stirring constantly until mixture is thick enough to coat the back of a spoon.
Remove from heat and stir in cream. Strain mixture into a bowl set in ice water bath and let stand until chilled, stirring from time to time. Freeze in ice cream maker. Serve with a sprig of lavender on top.
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