Lavender Ice Cream
- 12 egg yolks
- 8 oz. sugar
- 1 qt. heavy whipping cream
- 1/2 vanilla beans
- 1 tbsp. vanilla
- zest from 1/4 lemons
- 4 tbsp. lavender leaves
- 1/2 tsp. thyme
InstructionsThis recipe calls for 12 yolks from large eggs. If your eggs are extra large you can reduce the number to about 9.
Place the yolks in a mixing bowl and whisk well.
Add the sugar and whish again until the color is lightened to almost white and frothy. This can take some time but it's worth it because it adds body to the ice cream making it light and creamy. You can do this with a mixer if you don't want to whisk it by hand. Set aside.
Add the cream, lemon rind and vanilla to a saucepan. The lemon is important because it reduces the heaviness of the cream.
Add the lavender and thyme. Rub the leaves and blooms between your thumb and fingers as you add them to the saucepan. This will release the aromatic oils. Heat these ingredients until just boiling.
Remove the heated cream from the stovetop and slowly add it to the egg yolks and sugar. This is called tempering. What that means is pouring in just a little at a time so you don't end up with scrambled eggs.
Now strain the impurities out and cool.
Add to your ice cream maker and process as directed.
You can use vanilla extract in place of vanilla bean, if you prefer.
Time to prepare: 55 minutes.