I haven't made this, but it sure sounds good:
* Exported from MasterCook *
Lavender Honey Custard Ice Cream
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Desserts-Ices
Amount Measure Ingredient -- Preparation Method
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3/4 cup milk
1/3 cup honey
1 tablespoon culinary lavender buds
1 1/2 cups heavy cream
1/2 vanilla bean -- cut in half length-wise
10 large egg yolks
2/3 cup sugar
1 tablespoon vanilla extract
In a medium saucepan, whisk together the milk, honey, lavender, and 3/4 cup of the cream. Add the vanilla bean. Heat, stirring often, until small bubbles start to form around the edges; do not boil. Set aside to cool.
In a large bowl, combine the egg yolks and sugar. Beat with an electric mixer for 5 minutes, or until the mixture is a light lemony yellow and forms a slowly dissolving ribbon when the beater is lifted.
Slowly beat in the milk mixture. Pour back into the saucepan. Use a paring knife to scrape the seeds from the vanilla bean and add them to the pan. Cook over medium heat, stirring constantly, until mixture thickens and reaches 175 °F on an instant-read thermometer, (don't go above 180°F or the eggs will curdle).
Strain into a medium bowl. Place over a larger bowl containing ice cubes and cold water. Stir often until cool.
Stir in the vanilla extract and the remaining 3/4 cup cream. Transfer to an ice cream maker and freeze according to the manufacturer's directions.
Source:
"Adapted from "The Lavender Cookbook" by New Seasons Market"
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* Exported from MasterCook *
Lavender Honey Custard Ice Cream
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Desserts-Ices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup milk
1/3 cup honey
1 tablespoon culinary lavender buds
1 1/2 cups heavy cream
1/2 vanilla bean -- cut in half length-wise
10 large egg yolks
2/3 cup sugar
1 tablespoon vanilla extract
In a medium saucepan, whisk together the milk, honey, lavender, and 3/4 cup of the cream. Add the vanilla bean. Heat, stirring often, until small bubbles start to form around the edges; do not boil. Set aside to cool.
In a large bowl, combine the egg yolks and sugar. Beat with an electric mixer for 5 minutes, or until the mixture is a light lemony yellow and forms a slowly dissolving ribbon when the beater is lifted.
Slowly beat in the milk mixture. Pour back into the saucepan. Use a paring knife to scrape the seeds from the vanilla bean and add them to the pan. Cook over medium heat, stirring constantly, until mixture thickens and reaches 175 °F on an instant-read thermometer, (don't go above 180°F or the eggs will curdle).
Strain into a medium bowl. Place over a larger bowl containing ice cubes and cold water. Stir often until cool.
Stir in the vanilla extract and the remaining 3/4 cup cream. Transfer to an ice cream maker and freeze according to the manufacturer's directions.
Source:
"Adapted from "The Lavender Cookbook" by New Seasons Market"
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Don't wait too long to tell someone you love them.
Billy
Billy