26963 Fresh Mint Ice Cream with Lavender About an hour 30 minutes 1 quart Thu Jul 02 13:03:18 -0700 2009 Thu Jul 02 19:19:34 -0700 2009 Easy American User http://www.chow.com/recipes/26963 Fri, 03 Jul 2009 02:19:34 GMT This recipe combines the best of two fresh mint ice cream recipes I found (one from the NPR site—and one that I just realized was a Chowhound post) and adds lavender. Talk about two great tastes that taste great together!

It tastes very much like a hot drink I enjoyed immensely at Coffee Bean & Tea Leaf while on vacation in California. At the time, they made a lavender mint green tea and combined it with their French Deluxe Vanilla powder.

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  • Heat cream, milk, mint, lavender, vanilla and 1/3 cup of sugar in a heavy saucepan over medium heat. Bring to a simmer.
  • Remove from heat, cover and let steep for 25-30 minutes.
  • Whisk egg yolks, salt and 1/3 cup of sugar in a medium bowl.
  • Using a fine-mesh sieve, strain milk mixture into separate bowl.
  • Temper hot milk mixture into egg yolks gradually, whisking vigorously to prevent yolks from curdling.
  • Return combined mixture to saucepan and cook over medium heat until the mixture begins to thicken. You can use a thermometer to confirm the temperature has reached 170 degrees Fahrenheit.
  • Strain into a clean bowl and cool over an ice water bath. Chill in the refrigerator at least 4 hours or overnight.
  • Process according to your ice cream machine’s instructions.
    • ]]>     http://www.chow.com kattyeyes 54 Sweet/Dessert 1 cup fresh mint leaves

    ]]>     2 tablespoons fresh lavender (or 1 tablespoon dried lavender)

    ]]>     1 ½ cups milk (I used 1 % Simply Smart)

    ]]>     1 ½ cups heavy cream

    ]]>     2/3 cup sugar, divided (1/3 cup for milk mixture; 1/3 cup for egg yolks)

    ]]>     5 egg yolks

    ]]>     ½ teaspoon coarse salt

    ]]>     ½ teaspoon Penzey’s Double-Strength Vanilla

    ]]>     2482 lavender 30327 fresh mint 47 ice cream 644 summer 50 dessert