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Honey Lavend=
er Ice
Cream (Makes 1½ Quarts)
Lower
heat and simmer for 15-20 minutes, constantly stirring. Remove from h=
eat,
strain, and set aside to cool. Remove one cup of the cream mixture and
set aside. In a small bowl, combine egg, egg yolks, and remaining sug=
ar in a bowl. Using a hand mixer set on medium, beat=
the
mixture until it is thick and smooth (about 2-3 minutes). Take the co=
oled
cup of cream mixture and slowly mix it into the egg mixture, stirring
constantly. When combined, return the new mixture into the rest of the
cooled cream mixture. Return saucepan to a low flame and cook, stirri=
ng
constantly until the thickness can cover the back of a spoon. Strain,
then transfer mixture to a bowl and set aside to cool for 10 minutes,
cover with plastic wrap, and set in refrigerator to chill for 3 hours.
Pour chilled custard mixture into ice cream maker and turn on per mac=
hine's
instructions. When thickened, the ice cream will have a soft, creamy
texture. Transfer ice cream to air tight containers and set in freeze=
r.
When serving, remove from freezer 10 minutes before serving. Ingredients: 2 ¼ cups whole =
milk 2 ¼ cups heavy =
cream 1
vanilla bean 2
tbsp. In A Pinch Hawaiian Van=
illa
Sugar 1 whole egg, plus 2 egg
yolks 1 cup sugar 1 tsp. vanilla extract=
2 tbsp. honey 1 tbsp. corn syrup 2 tsp. In A Pinch Lavender Instructions: Combine
milk, cream, and half of the sugar in a medium saucepan and heat on
medium-low flame. Split the vanilla bean in half down the middle, chop
into large pieces, and add to saucepan. Stir mixture constantly while=
cooking. When mixture begins to boil,=
stir
in vanilla sugar, honey, corn syrup, lavender, and extract.
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