Ice cream main page

almond sherry ice cream with honeyed figs
Baked Alaska snow balls
Chocolate raspberry ice cream
Cinnamon ice cream with satin cinnamon chocolate sauce
Coconut ice cream with mango sauce
Honey lavender ice cream
Maple walnut ice cream
Meringues with ginger ice cream and chocolate
Prune ice cream with armagnac
Rhubarb ice cream
Rich vanilla ice cream
Peach ice cream

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

HONEY LAVENDER ICE CREAM

Serves: 6

1 1/2 cups heavy cream
1/2 cup half-and-half
1 tablespoon dried lavender leaves (pesticide-free)
5 large egg yolks
5 tablespoons honey
1 tablespoon Benedictine liqueur

Make ice cream:
Bring cream, half-and-half and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup.
Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking.
Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175 degrees F. (do not let boil). Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours.
Freeze in an ice-cream maker to manufacturer's instructions.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.