Lavender & Honey Ice Cream - Martha Steward
Posted on 26 July 2016
A deliciously rich treat, perfect for those summer afternoons lazing in the sun.
- 1/4 cup dried lavender
- 1/3 cup honey
- 5 large egg yolks
- 1/4 cup sugar
- 1 cup heavy cream
In a medium sized saucepan, mix the milk, lavender, and honey. Bring to a gentle boil, cover, and then remove from the heat. Stand the mixture for 5 minutes. Strain mixture, reserving milk and discarding lavender.
Combine egg yolks and sugar in the bowl of an electricmixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a mediumsaucepan, and bring to a simmer over medium-low heat.
Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled, stirring from time to time. Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container up to 2 weeks.