Smooth and creamy with a hint of spring, Lavender Vanilla Ice Cream is the sweet treat you've been waiting for all winter. A welcome surprise for any occasion.
Course: Ice Cream
Keyword: lavender vanilla ice cream
Author: Kellie at TheSuburbanSoapbox.com
1cuphalf and half
1 1/2teaspoonsvanilla bean paste or vanilla extract or 1 vanilla beansplit lengthwise
6large egg yolks
pinchof kosher salt
In a large saucepan, combine the milk, half and half, cream and 1/2 cup of sugar.
Add the lavender and vanilla to the milk mixture and bring to a simmer over medium-high heat, stirring to dissolve the sugar.
Once the mixture begins to simmer (bubbles will develop and a skin will start to form), turn the heat off and let the mixture steep for 30 minutes to an hour. If you used a vanilla bean, remove the pod from the cream mixture.
Return the pan to the heat and warm to almost simmering.
In a medium bowl, whisk together the egg yolks and remaining sugar until it turns a pale yellow and thickens. While whisking, slowly add the warm milk mixture to the yolks, about a cup at a time.
Create and ice bath by placing ice cubes in a large bowl and filling halfway with water. Place a medium bowl inside and top with a mesh strainer. Set aside.
Heat the base mixture over medium-high heat stirring constantly being sure to scrape the sides and bottom of the pan with a heat proof spatula until steam begins to rise and the mixture thickens. Strain the mixture into the medium bowl over the ice bath and stir in the salt. Let the mixture cool completely. Cover with plastic wrap and chill at least three hours or overnight.
Pour the custard into the freezer can of an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze.
Lavender Vanilla Ice Cream is best if served within three days.