Lavender Ice Cream
Makes 6 servings • From the kitchen of Abi Frankenberg
Ingredients
1/4 cup sugar, divided
1 tablespoon plus 1 teaspoon lavender flowers
8 large egg yolks
pinch salt
3 cups heavy cream
1 cup milk
2 tablespoons vodka
Directions
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.
