|
LEMON BALM-LAVENDER ICE CREAM
2 cups cream
1 teaspoon dried lavender
2 tablespoons fresh lemon balm, chopped
1 cup sugar
3 egg yolks
2 cups milk
Pinch of salt
Mix the cream with the lavender, lemon balm and 1/2 cup of the sugar, bring to a boil, then turn off heat and let steep for 20 minutes.
Whisk together the egg yolks and the remaining 1/2 cup sugar until light and fluffy. Add the milk and salt and whisk to blend. Add the milk-egg mixture to the cream and slowly heat, stirring constantly (do not let boil). Cook until the mixture becomes slightly thicker and coats the back of a spoon (5-10 minutes). Strain the custard into a clean container. Cover and refrigerate for at least 4 hours or overnight. Process in an ice cream maker according to manufacturer's directions. Serves 8
|
