About the Recipe
The taste of this lavender ice cream is perfection!
Ingredients
3 cups whole milk
15 fresh lavender buds
8 egg yolks
3 cups heavy cream
1/2 tsp vanilla paste
1/2 tsp vanilla extract
1 1/2 cups sugar
Preparation
Heat the milk and lavender buds over medium-low heat until the milk is very warm, almost hot. Turn off the heat and let the lavender infuse the milk for 20-30 minutes. Strain the milk and discard the flower buds.
In a separate bowl, whisk the egg yolks and sugar until well combined.
Slowly, stirring constantly, add the warm milk mixture. The milk should be warm but not hot at this step to avoid scrambling the eggs.
In a saucepan, heat the egg/milk mixture over medium-low heat. Whisk gently and constantly at this stage. The mixture will thicken slightly. Keep whisking until the mixture is thick enough to coat the back of a spoon and then remove from heat.
Let the mixture cool about 3-4 minutes, but continue stirring to avoid forming a skin on the top of the egg mixture.
Stir in the vanilla paste, vanilla extract, and heavy cream until well combined.
Move the mixture to a pitcher or bowl. Cover and freeze overnight, at least 8 hours.
Pour the mixture into an ice cream maker and freeze following the manufacturer instructions.
*Note - if using a Ninja Creami, freeze your mixture in the Creami pint container at least 24 hours.