2 cups milk
2 cups cream
1/2 cup fresh lavender
zest of 1-2 lemons
8 egg yolks
3/4 cup sugar
Mix cream and milk in a saucepan over medium-low heat. Steep lavender and zest in the cream mixture for 20 minutes. Whisk together yolks and sugar in a bowl. Add one cup of strained cream mixture and mix well. Add the rest of the strained cream mixture and return to pot for 4 minutes, stirring occasionally. Place in the refrigerator to cool completely, then pour into an ice cream maker and follow manufacturer's instructions. Serve with a sprig of fresh lavender or lemon slice.
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