Saturday, May 8, 2010

Honey Lavender Ice Cream

I got a bundle of dried lavender flowers at the Farmer's Market a few weeks ago, and I haven't done anything with it since, besides decorating the room with it. The smell of lavender is super soothing as well as the taste if it is use in right amount, otherwise it gets super strong and bitter. It was sunny today, and so I decided to make honey lavender ice cream! The sweetness of honey goes great with the strong and bitterness of lavender. And feel free to reuse the lavender from the recipe for steeping more milk for milk tea. You can also toast the used ones and use for decorations. Also, feel free to adjust the honey and lavender amount to your own taste.

~ make 1 pint

4 egg yolks
1/2 pint milk
1/2 pint heavy cream
1/4 cup honey
2 tablespoon dried lavender

1. Pour milk and dried lavender into a saucepan and bring it to boil slowly on low heat.
2. When boil, stir in honey, and then close the lid, set aside and let it steeps for 10 minutes.
3. Pour mixture into a strainer to get the lavender out. Pour the milk mixture back into saucepan.
4. In a bowl, beat and mix egg yolks until thick.
5. Pour about a cup of the honey lavender milk mixture slowly into the egg mixture and whisk for a bit.
6. Turn the heat on low and re-heat the milk mixture in the saucepan.
7. Then pour the milk and egg mixture into the remainning milk mixture in the sauce pan. With a wooden spatula, stir and do not let the mixture boil. The mixture should thicken a little bit. When a film of mixture form over spoon, remove from heat.
8. Pour mixture into another bowl. Cover in saran wrap and let it chill in the refrigerator for couple hour or until cold.
9. When mixture becomes cold, take it out of the refrigerator and stir in cream.
10. Pour into ice cream maker and follow your ice cream mixture instruction.
11. Scoop ice cream out into an air tight plastic container, place a saran wrap over and close lids and refrigerate.

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