Lavender Ice Cream
Yield: 8 Servings
14 oz Milk
3 oz Lavender leaves and flowers
2 oz Crystallized ginger; chopped
1 c Sugar
3 Egg yolks
2 c Heavy whipping cream; cold
-------FOR GARNISH----------
Lavender flowers
In a saucepan, slowly heat milk to
approximately 200 F.
Remove from fire and add lavender.
Allow to steep for 15 minutes.
Strain milk through cheesecloth
while warm.
Add crystallized ginger and sugar
to milk.
Place egg yolks into a small bowl;
then put half the mixture from
saucepan into the bowl to blend.
Stir mixture with a spoon and pour
back into the saucepan.
Place over low heat and cook until
mixture is approximately 200 F.
Add 2 cups cold heavy whipping cream
and place into refrigerator until
well chilled.
Process in any ice cream machine.
During the last few minutes of ice
cream processing, sprinkle individual
lavender flowers (stripped from lower
heads) into the ice cream so they will
be whipped into it.
Makes 1 quart
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