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Category: Desserts

Lavender ice cream

Lavender ice cream
Los Angeles Times

Dear SOS: Laurel Restaurant in San Diego serves an unusual Lavender Ice Cream, which is absolutely delicious. Is there any chance of obtaining the recipe? Malcolm Hamilton Laguna Niguel Dear Malcolm: Laurel's was happy to share the recipe. You'll need ... Read more

Total time: 45 minutes plus 30 minutes standing and 1 hour chilling | Serves 6
Note: Look for lavender at farmers markets.
  • 2 cups whipping cream
  • 1 1/2 cups half-and-half
  • 1/2 cup chopped fresh lavender flowers and leaves, plus more for garnish
  • 8 egg yolks
  • 1 cup granulated sugar

Step 1Combine cream, half-and-half and lavender blossoms and leaves in heavy saucepan over medium-high heat until warm. Let stand 30 minutes to allow lavender to steep.

Step 2Whisk together egg yolks and sugar until pale yellow and mixture forms a ribbon when tipped from a spoon. Whisk small amount of warm cream into yolks, then return to saucepan. Cook and stir over medium heat until mixture thickens and coats back of a spoon, about 5 minutes.

Step 3Strain through fine sieve and discard blossom residue. Cover mixture and chill thoroughly, about 1 hour.

Step 4Freeze in ice cream maker according to manufacturer's instructions, about 25 minutes. Garnish with lavender blossoms when serving.

Each serving:
566 calories; 66 mg sodium; 495 mg cholesterol; 44 grams fat; 38 grams carbohydrates; 7 grams protein; 0 fiber.
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