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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Honey Lavender Ice Cream Recipe

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This recipe for Honey Lavender Ice Cream is from Let's Cook! The Rathbone Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Heavy Whipping Cream
1 cup Evaporated Milk
1/2 cup Honey
1/2 tablespoon edible lavender flowers, dried
2 large Eggs
1/8 teaspoon Salt
1 Vanilla Bean (slit lengthwise)
Directions:
Directions:
1) Using a 2-Quart heavy saucepan over medium heat, stirring occasionally, bring Cream, Evaporated Milk, Honey, Lavender and Vanilla Bean until it just starts to boil.
2) Remove pan from heat. Cover and let steep for 15 minutes.
3) Pour cream mixture through a fine-mesh sieve into a bowl.
4) Scrape Vanilla bean and discard the Vanilla Bean pod and lavendar.
5) Return the custard mixture to a clean saucepan and heat over medium heat until hot.
6) Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking.
7) Pour into remaining hot cream mixture (already in saucepan) and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon (approximately 170 to 175°F on a candy thermometer), for about 5 minutes (do not let boil).
8) Pour custard through clean sieve into cleaned bowl (you may need to press the wooden spoon against the sieve to help the custard push through).
9) Cool custard completely, stirring occasionally, then chill, covered, until cold, at least 3 hours.
10) Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
Number Of Servings:
Number Of Servings:
4 1/2 cup bowls
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
1) To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled.
2) Custard can chill up to 1 day before placing into the icecream maker.
3) Ice cream can last up to 1 month in an air-tight container in the freezer.

 

 

 

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