How do you make lavender ice cream?

Take your favorite vanilla ice cream recipe and where you would normally use the vanilla substitute 15 drops (more or less to your taste) of lavender essence. If you don't want to buy this you can put take some lavender wrap and tie it in cheese cloth and cook it with the ice cream mixture. Then take it out prior to the freezing process.

How do you make lavender ice cream?
These suggestions and recipe are good, but be aware -- a little lavender goes a long way. I make lavender jelly and use it in cooking. You don't need much, if you use too much it will taste 'perfumy', not delicate.
Reply:Lavender Ice Cream





1 1/4 cups plus 2 tablespoons sugar


1 tablespoon plus 2 teaspoons lavender flowers


3 cups milk


3 tablespoons creme fraiche or heavy cream


1 vanilla bean, split lengthwise


6 egg yolks





In a small heavy saucepan, combine 2 tablespoons of the sugar, 1


1/2 tablespoons of the lavender and 1 1/2 teaspoons of water. Cook


over moderate heat, stirring constantly, until the sugar dissolves


and the mixture forms a dry mass, 2 to 3 minutes. Transfer to a


plate to cool, then grind to a fine powder in a spice grinder; set


aside.





In a large heavy saucepan, combine the milk, creme fraiche, vanilla


bean and remaining 1 1/4 cups sugar and 1/2 teaspoon lavender.


Cook over moderate heat, stirring frequently, until the sugar


dissolves and the mixture is hot, about 8 minutes. Remove from


the heat, cover and let steep for 15 minutes. Strain the milk


through a fine-mesh sieve and return to the saucepan.





In a large bowl, whisk the egg yolks until blended. Gradually


whisk in one-third of the warmed milk mixture in a thin stream,


then whisk the mixture back into the remaining milk in the saucepan.


Stir in the reserved lavender powder.





Cook over moderately low heat, stirring constantly, until the


custard lightly coats the back of a spoon, 5 to 7 minutes. Do not


let boil.





Immediately remove from the heat and strain the custard into a


medium bowl. Set the bowl in a large bowl of ice and water and


let cool to room temperature, stirring occasionally. Cover and


refrigerate until cold, at least 2 hours or overnight.





Pour the custard into an ice cream maker and freeze according to


the manufacturer's instructions.