Lavender Ice Cream
From the kitchen of Abi Frankenberg
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Gluten‑free, Good for parties/potlucks
1/4 cup sugar, divided
1 tablespoon plus 1 teaspoon lavender flowers
8 large egg yolks
3 cups heavy cream
1 cup milk
2 tablespoons vodka
In a food processor with the metal blade or a blender, process 1/4 cup of the sugar with the fresh lavender until the lavender is in fine particles.
Transfer the mixture to a medium mixing bowl, place it near the range and suspend a fine strainer over it.
In a small heavy non-corrodible saucepan, stir together the yolks, remaining 1/2 cup sugar and the salt until well blended, using a wooden spoon.
In another small saucepan (or a heatproof glass measure in a microwave on high power) scald* the cream and milk.
Stir a few tablespoons into the yolk mixture, then gradually add the remainder, stirring constantly.
Heat the mixture, stirring constantly to just below the boiling point (170*F. to 180*F).
Steam will begin to appear and the mixture will be slightly thicker than heavy cream; a finger run across the back of a spoon dipped in the mixture will leave a well-defined track.
Immediately remove from the heat and pour into the strainer, scraping up the thickened cream on the bottom of the pan.
Cool in an ice-water bath or the refrigerator until cold, at least 2 hours, or overnight.
Stir in the optional vodka.
Freeze in an ice cream maker according to the manufacturer's instructions.
Allow the ice cream to ripen for at least 2 hours in the freezer before serving. If it is held longer and becomes very hard, allow it to sit in the refrigerator or at room temperature until softened and creamy.
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