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.


  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.

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

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