| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Ice cream, Herbs, Flowers |
8 |
Servings |
INGREDIENTS
| 14 |
oz |
Milk |
| 3 |
oz |
Lavender leaves and flowers |
| 2 |
oz |
Crystallized ginger; chopped |
| 1 |
c |
Sugar |
| 3 |
|
Egg yolks |
| 2 |
c |
Heavy whipping cream; cold |
|
|
Lavender flowers |
|
1 |
quart |
INSTRUCTIONS
FOR GARNISH
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
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. Makes
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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