Lavender Ice Cream
This is a recipe from Jimtown friend
Sarah Scott, Executive Chef for Robert Mondavi Winery. I first made
this with Sarah in the South of France where the cream is richer
than can be imagined.
12 egg yolks
c granulated sugar
˝ cup (4 oz.) Hector’s
4 sprigs lavender
2 c milk
2 c heavy cream
vanilla bean (split)
Whisk together the egg yolks and
sugar in a mixing bowl, set aside.
Gently heat the lavender honey in a
small saucepan with 2 sprigs of lavender. Remove from the stove and
In a heavy bottom saucepan on medium
heat, stir together the milk, cream, vanilla bean, pinch of salt and
remaining 2 sprigs of lavender. While the milk is heating whisk the
honey into the egg yolks and set aside. When the milk just starts to
bubble, take the pan off the heat and whisk some of the hot milk
mixture into the honey egg yolks to temper, then whisk the tempered
yolks back into the hot milk mixture. Return the pot to the burner
and cook over medium heat stirring constantly until slightly
thickened – about 7 minutes. The internal temperature should reach
approximately 170° and a trail should remain when you trace your
finger on the back of the spoon (or heat resistant spatula).
Pour the custard into a bowl set in
an ice bath and cool stirring occasionally. Strain custard and
Make ice cream according to the
directions for your ice cream maker.