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 Hosted By
Janine & Terry |
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Lavender White Chocolate Ice Cream
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Serving Size -
6
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Prepared By -
Ellice & Monty
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Recipe Rating
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Printer Friendly Recipe
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1/4 teaspoon, pure vanilla extract |
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2 teaspoons crumbled culinary lavender |
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8 ounces sweetened white chocolate chopped fine |
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2 ounces sweetened white chocolate chopped coarse, optional |
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Fresh lavender springs, optional |
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Whisk together in a large heavy saucepan the egg yolks and sugar until the yellow color has lightened. Pour in the milk and half-and-half and vanilla. Sprinkle in the lavender and cook slowly over medium heat. Stir nearly continually but gently, until the mixture starts to give the slightest resistance to stirring and coats the spoon or whisk thinly, about 15 minutes. Don't let the custard boil or it will curdle; reduce the heat if needed.
Just as the mixture thickens, stir in the white chocolate and continue to whisk until it has melted into the custard; then quickly remove from the heat. Pour through a fine strainer into a shallow bowl. Cool briefly at room temperature, stirring a few times to release some of the steam. Cover and refrigerate until chilled.
Pour the mixture into an ice cream maker, add the optional white chocolate chunks, and churn according to the manufacturer's directions. After churning, freeze until just before serving time. Ideally, transfer from the freezer to the refrigerator about 30 minutes before serving. Scoop into bowls and serve right away, garnished, if you wish, with lavender sprigs.
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