Lavender And Vanilla Ice Cream Recipes

LAVENDER ICE CREAM

Steps:

• Heat the milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Remove flowers.
• Beat the egg yolks and sugar together in large bowl. Whisk the lavender-infused milk into the egg mixture, then pour it back into the saucepan. Heat the mixture over low heat, whisking constantly, until the mixture thickens and can coat the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes. Stir in the heavy cream. Transfer the mixture to a bowl, and chill in refrigerator at least 4 hours.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be place in the freezer at least 2 hours or overnight.

LAVENDER AND VANILLA ICE CREAM

Steps:

• Bring the milk slowly to boiling point in a saucepan.
• Meanwhile, mix together the egg yolks and sugar until thick. Pour into this the hot milk with the vanilla extract, whilst continuously stirring.
• Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - do not boil or it will curdle.
• When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.
• When the custard base is cold, stir in the cream and the lavender essence.
• Transfer the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
• Store in the freezer for up to 2-3 months; bring to room temperature about 5 minutes before serving. Serve with poached gooseberries, rhubarb, apple pies and crumbles.

LAVENDER VANILLA CRèME CHANTILLY

Steps:

• In a blender blend sugar till fine. Combine all ingredients in large bowl. Whip with standing or hand mixer or whisk until soft peaks form. Chill.
• For Lavender sugar.
• Place a cup of sugar in each (1 cup) jar along with 1 tablespoon lavender and divide the vanilla bean among some or all the jars.
• This is great as is but I put one jar of the mix into the vita mix to grind up the lavender and powdered the sugar. (Which is nice if you don`t want lavender buds in your baking. Or to add to a cup of comforting tea.)
• Let sit overnight.
• I did open in a couple hour and the aroma was just fabulous!