|
 In
a sauce pan combine 2 TBSP Sugar with Water and Lavender. Stirring
Frequently over medium high heat, bring to a boil and cook until it
has the consistency of honey. It should look clear, don’t let the
sugar get brown.- Add
Milk, Heavy Cream, Sugar, Lemon Zest, and Vanilla Bean (if you’re
using Vanilla Extract, wait until step 4 to add it) - bring close to a
boil (but not boiling!). Set aside and let cool until you can touch
the outside of the pan.
- In
a separate bowl, whisk egg yolks and add half of the milk mixture
(from step 2) slowly while whisking.
Pour the egg mixture back into the remaining milk and put it on
the stove. Cook over low
heat, stirring constantly for 5 to 7 minutes until the spoon becomes
lightly coated (do not let the mixture boil); remove from heat.
- Strain
the custard into a bowl to remove the Lavender and Vanilla Bean and
set the bowl inside a larger bowl filled with ice and water.
If you’re using Vanilla Extract, add it now and stir. Let
it cool to room temperature stirring occasionally.
- Cover
and refrigerate for at least 2 hours or, optimally, overnight.
- Pour
the custard into an ice cream maker and freeze according to the
instructions. Add some
Lavender flowers in the last few minutes of mixing for a colorful
treat!
 Join
our Mailing-list to receive the next Recipe of the Month...
|
