Honey-lavender Ice Cream
By Tested and perfected in the Sur la Table kitchen
Honey-lavender Ice Cream
By Tested and perfected in the Sur la Table kitchen
- 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
Use the best quality lavender and honey to let the complex floral flavors shine.
Special equipment: A candy or instant-read thermometer and an ice cream maker.
Bring cream, half-and-half, honey, and lavender to a boil in a 2-quart heavy saucepan over moderate heat; stirring occasionally. Remove pan from heat and let steep, covered, for 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to clean saucepan and heat over moderate heat until hot.
Whisk together eggs and salt in a large bowl; Slowly add 1 cup hot cream mixture into bowl, whisking while pouring. After mixed, pour into remaining hot cream mixture in saucepan and cook over moderately low heat. Stir constantly with a wooden spoon, until thick enough to coat back of spoon (about 5 minutes). Temperature should register 170 to 175°F on thermometer (do not boil).
Pour custard through sieve into clean bowl and cool completely, stirring occasionally. Chill covered for at least 3 hours.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
Special equipment: A candy or instant-read thermometer and an ice cream maker.
Bring cream, half-and-half, honey, and lavender to a boil in a 2-quart heavy saucepan over moderate heat; stirring occasionally. Remove pan from heat and let steep, covered, for 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to clean saucepan and heat over moderate heat until hot.
Whisk together eggs and salt in a large bowl; Slowly add 1 cup hot cream mixture into bowl, whisking while pouring. After mixed, pour into remaining hot cream mixture in saucepan and cook over moderately low heat. Stir constantly with a wooden spoon, until thick enough to coat back of spoon (about 5 minutes). Temperature should register 170 to 175°F on thermometer (do not boil).
Pour custard through sieve into clean bowl and cool completely, stirring occasionally. Chill covered for at least 3 hours.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.