-=========	REZKONV-Recipe – RezkonvSuite v1.4
Title:	Honey Lavender Ice Cream
Categories:	Dessert, Ice Cream
Yield:	1 Qt

Ingredients

Source

Directions

Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.

Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.

Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).

Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.

Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

Cooks‘ notes:

· To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled.
· Custard can chill up to 1 day before freezing.
· Ice cream keeps 1 week.

*Available at Penzeys (800-741-7787) and Kalustyan’s (800-352-3451).

Active time: 20 min Start to finish: 8 hr (includes steeping, chilling, and freezing)

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