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Categories:Viewed: 34 - Published at: 3 years ago
Ingredients
- 1 cup fresh mint leaves
- 2 tablespoons fresh lavender (or 1 tablespoon dried lavender)
- 1 1/2 cups milk (I used 1 % Simply Smart)
- 1 1/2 cups heavy cream
- 2/3 cup sugar, divided (1/3 cup for milk mixture; 1/3 cup for egg yolks)
- 5 egg yolks
- 1/2 teaspoon coarse salt
- 1/2 teaspoon Penzeys Double-Strength Vanilla
Method
- Heat cream, milk, mint, lavender, vanilla and 1/3 cup of sugar in a heavy saucepan over medium heat.
- Bring to a simmer.
- Remove from heat, cover and let steep for 25-30 minutes.
- Whisk egg yolks, salt and 1/3 cup of sugar in a medium bowl.
- Using a fine-mesh sieve, strain milk mixture into separate bowl.
- Temper hot milk mixture into egg yolks gradually, whisking vigorously to prevent yolks from curdling.
- Return combined mixture to saucepan and cook over medium heat until the mixture begins to thicken.
- You can use a thermometer to confirm the temperature has reached 170 degrees Fahrenheit.
- Strain into a clean bowl and cool over an ice water bath.
- Chill in the refrigerator at least 4 hours or overnight.
- Process according to your ice cream machines instructions.
