Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
1 quart

Ingredients

  • 3/4 cups granulated sugar
  • 2 lemons, zested
  • 1/2 cup fresh lavender or 1/4 cup dried lavender
  • 2 cups whole milk
  • 2 cups heavy cream
  • 8 egg yolks
  • 12 thin slices fresh lemon
  • 12 small sprigs fresh lavender

Directions

In a saucepan, combine lemon zest, lavender, milk, and cream. Bring to a boil. Steep for 20 minutes. Strain. Whisk the egg yolks and sugar together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Strain the mixture. Add the mixture to the electric ice cream maker. Process according to manufacturers' directions.

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