Lavender Ice Cream
By: Little Sky Lave...
Published: Saturday, December 5, 2009 - 11:13pm

Ingredients




1 1/2 cups sugar (or *lavender sugar)
8 large egg yolks
3 cups whole milk
1 cup heavy whipping cream
1 tablespoon Little Sky ground lavender (*if lavender sugar is used, decrease 1 vanilla bean, split lengthwise

Preparation

1 Whisk 1 cup sugar and egg yolks in medium bowl until well blended and thick. 2 Combine milk, cream, lavender, and 1/2 cup sugar in large heavy saucepan. 3 Scrape in seeds from vanilla bean; add bean. 4 Stir over medium-high heat until sugar dissolves and mixture comes to a simmer. 5 Gradually whisk into egg yolk mixture; return mixture to same pan. 6 Stir custard over medium heat until thick enough to leave path on back of spoon when finger is drawn across, about 7 minutes (do not boil). 7 Strain custard into bowl; chill until cold, at least 2 hours. 8 Process in ice cream maker according to manufacturer's instructions. 9 Transfer ice cream to container. 10 Cover and freeze until firm, at least 6 hours.

About


If you would like to purchase our culinary lavender and lavender sugar, please go to our website: littleskylavender.com and click on our Culinary Lavender Products page! Enjoy!