Friday, August 28, 2009

Honey Lavender Ice Cream & Ginger Pennies

Honey Lavender Ice Cream & Ginger Pennies (pdf file) for Tasha Tudor's Remembrance Day
2 c. heavy cream
1 c. half-and-half
2/3 c. honey
2 T edible lavender buds, dried
2 large eggs
1/8 tsp salt
Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
Pour cream mixture through a sieve into a bowl and discard lavender. Return mixture to saucepan and heat over medium heat. Do not boil. Whisk together eggs and salt in a large bowl, then add half of the cream mixture in a slow stream, whisking.
Pour egg mixture into remaining cream in saucepan and cook over medium, stirring constantly with a wooden spoon, until it coats back of spoon (170 to 175°F on a candy thermometer), do not boil.
Strain custard into a bowl and cool completely, stirring occasionally. Cover and chill 3 hours, or overnight. If it all seems too cruel to wait that long, set bowl in a larger bowl or pot with ice and salt and stir constantly 5 minutes, or until chilled through.
Pour custard into an ice-cream maker and follow your machine's instructions. Transfer ice cream to an airtight container and put in freezer to harden.

3 comments:

  1. This sounds lovely. There is a new lavender vendor at the Urban Harvest farmers' market in Houston. I'll have to stop by and see if they have the edible kind.

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  2. Happy Tasha Tudor day! It looks so yummy.

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