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Lavender Ice Cream

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Lavender Ice Cream

2/3 cup half-and-half
1/3 cup fresh lavender flowers or 2 tablespoons dried lavender flowers
2/3 cup sugar
4 egg yolks, lightly beaten
2/3 cup heavy whipping cream

In a small saucepan, heat half-and-half to 175°. Remove from heat; add lavender. Cover and steep for 20 minutes. Strain, discarding lavender.
Return to the heat; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the egg yolks. Return all to the saucepan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.

Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream to form a custard. Press waxed paper onto surface. Refrigerate for several hours or overnight.
Fill cylinder of chilled ice cream maker and churn and/or freeze according to manufacturer’s directions.

Note: Look for dried lavender flowers in spice shops. If using lavender from the greenhouse or garden, make sure it is pesticide-free.

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1 Sheila { 05.30.15 at 2:44 pm }

I wonder how the lavender flavoring would work out in coconut milk based vegan creamsicles and what flavor complements lavender besides lemon.

2 tburgos79 { 08.16.13 at 10:31 pm }

Sounds pleasant. I must try

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