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LOCATION: Recipes >> Desserts Frozen >> Lavender Ice Cream

Print this Recipe    Lavender Ice Cream

1 1/4 cups plus 2 tablespoons sugar
1 tablespoon plus 2 teaspoons lavender flowers
3 cups milk
3 tablespoons creme fraiche or heavy cream
1 vanilla bean, split lengthwise
6 egg yolks

In a small heavy saucepan, combine 2 tablespoons of the sugar, 1
1/2 tablespoons of the lavender and 1 1/2 teaspoons of water. Cook
over moderate heat, stirring constantly, until the sugar dissolves
and the mixture forms a dry mass, 2 to 3 minutes. Transfer to a
plate to cool, then grind to a fine powder in a spice grinder; set
aside.

In a large heavy saucepan, combine the milk, creme fraiche, vanilla
bean and remaining 1 1/4 cups sugar and 1/2 teaspoon lavender.
Cook over moderate heat, stirring frequently, until the sugar
dissolves and the mixture is hot, about 8 minutes. Remove from
the heat, cover and let steep for 15 minutes. Strain the milk
through a fine-mesh sieve and return to the saucepan.

In a large bowl, whisk the egg yolks until blended. Gradually
whisk in one-third of the warmed milk mixture in a thin stream,
then whisk the mixture back into the remaining milk in the saucepan.
Stir in the reserved lavender powder.

Cook over moderately low heat, stirring constantly, until the
custard lightly coats the back of a spoon, 5 to 7 minutes. Do not
let boil.

Immediately remove from the heat and strain the custard into a
medium bowl. Set the bowl in a large bowl of ice and water and
let cool to room temperature, stirring occasionally. Cover and
refrigerate until cold, at least 2 hours or overnight.

Pour the custard into an ice cream maker and freeze according to
the manufacturer's instructions.

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