I am in love with ice cream! It is absolutely my favorite food on the planet! Years ago, I began experimenting with making my own frozen custards with an old fashion crank, ice cream churner. Life was awesome, until my husband Victor used said contraption as a rock tumbler.
Enter my very first Cuisinart Ice cream maker! The speed at which I could turn my liquid concoction into mouth watering frozen bliss was life changing!
Ice cream is really quite simple when you understand its components. For the sake of argument, I’ll call what I make ice cream, but it truly is a custard- the difference being the use of egg yolks to add a deep richness to the cream. It is my favorite way to make ice cream.
Lavender ice cream is simply delightful in the summer time. Culinary Lavender is a wonderful way to bring the flavor of summer into your deserts.
Through the use of our Lavender LIFE Teas, I have created a recipe that can be inter-changeable with any of our flavors. Lavender White Peony Tea Ice Cream anyone?
I hope you enjoy the recipe!
1.5 C. Whole milk
1/4 C loose LIFE Tea (any flavor)
5 Egg yolks
1/4 tsp. Salt
1.5 C. Heavy Cream
1/2 C Lavender Infused Honey
1/4 C Brown sugar.
Bring milk to a simmer and add salt and loose LIFE Tea. Bring the mixture to a gentle boil and remove from heat. Cover and set aside for 30 minutes to allow the tea to steep.
Meanwhile separate 5 eggs and place the yolks in a bowl.
Strain the tea from the milk and return to the burner and heat to 170. Remove from heat. Very slowly (a Tablespoon at a time) whisk the hot milk into the egg yokes until fully incorporated.
Add milk and egg mixture and bring back to medium heat stirring until thick and bubbly. Remove from heat.
Add infused honey to the warm mixture.
In another bowl mix together heavy cream and sugar. When sugar is dissolved add the warm milk/egg mixture and stir well.
Refrigerate until cold. Slowly pour into your favorite ice cream maker and follow manufacturer’s directions on timing.
Place in a covered bowl in the freezer and let harden for at least 2 hours before serving.
Lemon Carmel Topping.
In a heavy skillet over medium heat, pour 1 C. of sugar and 1/2 C of water evenly in the pan. Though tempted to stir - don’t. Do not walk away, tilt pan from side to side if one area is looking a little darker than the rest. Wait until a deep amber brown and sugar is dissolved remove from heat and whisk in 1/2c more water and 3 Tbs of freshly squeezed lemon juice. Set aside until room temperature
Optional - Add 1 Tbs of butter and 3 Tbs of heavy cream and stir well while still warm for a richer Carmel.
For other great ice cream recipes, my go to is The Perfect Scoop By David Lebovitz