Lavender Ice Cream
- 2/3 cup half and half
- 1/3 cup fresh lavender flowers OR 2 tablespoons of 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.
Beth Herman is a freelance writer with interests in healthy living and food, family, animal welfare, architecture and design, religion, and yoga. She writes for a variety of national and regional publications, institutions, and websites.