Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

HONEY LAVENDER ICE CREAM

Serves: 6

Ingredients

  • 1 1/2 cups heavy cream
    1/2 cup half-and-half
    1 tablespoon dried lavender leaves (pesticide-free)
    5 large egg yolks
    5 tablespoons honey
    1 tablespoon Benedictine liqueur

Preparation

  • Make ice cream:
    Bring cream, half-and-half and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup.
    Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking.
    Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175 degrees F. (do not let boil). Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours.
    Freeze in an ice-cream maker to manufacturer's instructions.
Print
Print
Honey lavender ice cream

Add Comment

* Required information
1000
Enter the last letter of the word satellite.

Comments (0)

No comments yet. Be the first!