The recipe makes a big batch so you can halve it if you want to make less ice cream. But why go to all that trouble if you can have extra on hand? To make Lavender Ice Cream, you need an ice-cream maker. Electric or hand crank.
- 3 cups milk,
- 1½ cups heavy cream,
- 1½ cups sugar,
- ½ cup fresh or dried lavender flowers, or 2 stems of fresh lavender,
- 6 egg yolks,
- 1 tsp vanilla.
- Over medium heat, combine the milk, cream, sugar, and lavender in a saucepan, and bring the mixture to almost boiling. Remove from heat and allow to sit for at least 15 minutes.
- Strain lavender. Whisk egg yolks in another bowl. Whisk about ½ cup of hot milk mixture into your whisked egg yolks to “introduce” the heat without curdling the eggs, then return the egg mixture into the saucepan. Stir nonstop. Cook for at least 10 minutes, stirring frequently. It will start to thicken to the consistency of, say, buttermilk, but will still be liquid.
- Place in the fridge to cool, then pour into your ice-cream maker and start cranking.