Dried lavender can be found in specialty markets. To make the most flavorful ice cream, use only the freshest lavender. Also, to ensure your ice cream freezes well, always chill the ice cream base to below 40˚F before adding to your ice cream maker. The honey liqueur used is available at better liquor markets.
1 3/4 cups heavy cream
3/4 cup half and half
1 tablespoon dried lavender
6 large egg yolks
6 tablespoons honey
1 tablespoon Bärenjäger honey liqueur
• In a medium heavy-bottomed saucepan, bring the heavy cream, half and half and lavender to a boil. Remove from heat and allow to steep for 5 minutes. Strain the mixture through a fine mesh sieve into a 2-cup liquid measuring cup.
• In a medium bowl, whisk together the egg yolks, honey and the Benedictine. Gradually add the hot cream mixture to the egg mixture, whisking constantly. Return mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until mixture visibly thickens, approximately 3 – 5 minutes or until the temperature reaches 175˚F. Do not let the mixture boil or it will curdle.
• Prepare an ice bath in a medium-sized bowl. Cool the custard in the ice bath, stirring constantly, until mixture is 40˚F, about 15 minutes or so.
• Cover and chill mixture thoroughly. Freeze in an ice cream maker according to manufacturer’s directions.
Makes 1 1/2 quarts
© 2013, Epicurean Exchange. All rights reserved
CHEF CHARLIE'S BLOG
Chef Charlie is a Bay Area chef, culinary food educator, lifestyle coach, food enthusiast and culinary travel guide, who is fascinated by the interplay of food and culture.