Lavender Blossom Ice Cream

I wanted to challenge myself by making tasty ice cream flavored with an ingredient from my garden.  I stood peering in to the garden, still dripping from the recent winter rain.  I glanced at the rosemary, thyme, oregano and lemon verbena.  My gaze lingered on a lime and clementine tree.  Finally I grabbed a large handful of lavender leaves from a nearby bush.  I crushed it in my hand and inhaled.  The fragrance was mixture of heady pine with delicate floral nuances in the background.  I pinched off and crushed a few bright purple blossoms.  The fragrance was decidedly more delicate and floral with the aroma of pine taking a back seat.  I began to pinch off the blossoms one at a time.  Once I had a large handful, I headed back in to the kitchen.  The ice cream I made was truly eye popping.  It had none of the resinous flavor that lavender can sometimes represent.  It was delicate and redolent with floral complexity.  Please find my recipe below.  I hope you enjoy!


Rachel's Lavender Blossom Ice Cream

2 Cups light cream
1 Cup Whole milk
6 large egg yolks

1/2 cup sugar
1/2 cup fresh lavender blossoms, finely chopped
1/4 tsp. sea salt

Heat the cream, milk and lavender blossoms in a sauce pot over medium-low heat.  Allow the mixture to become very hot but stop short of simmering.  Maintain the heat and allow the mixture to steep for five minutes.  Meanwhile, whisk the egg yolks with the sugar and salt until light yellow and fluffy.  Slowly add 1/2 cup of the hot cream mixture to the egg yolks, whisking continuously.  Add the tempered egg yolk mixture to the sauce pot of hot cream.  Do not allow the pot to simmer or boil.  This will cook the eggs.  Continuously stir the mixture until it thickens slightly and coats the back of a wooden spoon, approximately five minutes.  Strain the mixture through a fine mesh strainer in to a container and allow to chill in the freezer or fridge until ice cold.  Continue by following your ice cream maker's instructions.