MasterCook at recipeSource.com
Time requests this one. I love it.
14 oz Milk
- 3 oz Lavender leaves and flowers (by volume, not weight)
- 2 oz Crystallized ginger — chopped
- 1 cup Sugar
- 3 Egg yolks
- 2 cups Heavy whipping cream — cold
- Lavender flowers for garnish. (optional, I don’t like them in there)
In a saucepan, slowly heat milk to approximately 200°F. Remove from fire and add lavender. Allow to steep for 15 minutes. Strain milk through cheesecloth while warm. Add crystallized ginger and sugar to milk.
Place egg yolks into a small bowl; then put half the mixture from saucepan into the bowl to blend. Stir mixture with a spoon and pour back into the saucepan. Place over low heat and cook until mixture is approximately 200°F.
Add 2 cups cold heavy whipping cream and place into refrigerator until very well chilled.
Process in any ice cream machine. During the last few minutes of ice cream processing, sprinkle individual lavender flowers (stripped from lower heads) into the ice cream so they will be whipped into it.