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 Blueberry-Lavender Ice Cream

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Posts : 112
Join date : 2010-09-13
Age : 50
Location : Oregon

Blueberry-Lavender Ice Cream Empty
PostSubject: Blueberry-Lavender Ice Cream   Blueberry-Lavender Ice Cream Icon_minitimeSat Sep 18, 2010 7:23 am


* 3 cup(s) heavy cream
* 1 cup(s) whole milk
* 1 tablespoon(s) dried lavender flowers
* 8 large egg yolks
* 1/2 cup(s) sugar
* 1 1/2 teaspoon(s) vanilla extract
* 1 cup(s) blueberries


1. Make the ice-cream base: Scald the cream, milk, and lavender flowers in a medium saucepan. Remove pan from heat, cover, and allow to steep for 30 minutes. Fill a large bowl halfway with water and ice and set aside. Strain the mixture back into the saucepan and heat just until it reaches a boil. Whisk the egg yolks and sugar in a large bowl until they become thick and pale. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon -- about 2 minutes. Immediately remove from heat, strain, and cool completely in the prepared ice bath. Stir in the vanilla extract.

2. Make the ice cream: Process in an ice-cream maker according to manufacturer's instructions. Transfer to a medium bowl and fold in the blueberries. Cover completely by placing plastic wrap directly on the ice cream surface and store in freezer for up to 1 week.
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