Ingredients and Weight:
- Heavy cream: 2 cups (473ml)
- Milk: 1 cup (236ml)
- Granulated sugar: 1 cup (200g)
- Egg yolks: 4 (large)
- Dried lavender buds: 1/4 cup (2g)
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a medium saucepan, combine the heavy cream, milk, and granulated sugar. Bring to a simmer over medium heat, stirring occasionally.
- In a large bowl, whisk together the egg yolks and vanilla extract.
- Gradually whisk the hot cream mixture into the egg yolk mixture until smooth.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened and coats the back of a spoon, about 5 minutes.
- Strain the mixture through a fine-mesh sieve into a bowl. Stir in the dried lavender buds.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
- Freeze the custard in your ice cream maker according to the manufacturer's instructions.
Nutritional Information:
- Calories: 230 per serving (1/8 of recipe)
- Fat: 15g
- Protein: 5g
- Carbohydrates: 20g
Dish Characteristics:
- Creamy and flavorful
- Floral and aromatic
- Subtle lavender flavor
- Perfect for a summer dessert or special occasion
User Comments:
- "This ice cream is absolutely delicious! The lavender flavor is just right, not too overpowering."
- "I loved the texture of this ice cream. It was so smooth and creamy."
- "This is the perfect dessert for a warm summer night."
- "I'm not usually a fan of lavender, but this ice cream was amazing."
- "This ice cream is a true crowd-pleaser."
Special Precautions and Tips:
- Use high-quality lavender buds for the best flavor.
- If you don't have a fine-mesh sieve, you can strain the mixture through a coffee filter.
- For a stronger lavender flavor, increase the amount of dried lavender buds.
- To prevent the ice cream from crystallizing, make sure to stir it occasionally while it is freezing.
