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.
- 1Heat cream, milk, mint, lavender, vanilla and 1/3 cup of sugar in a heavy saucepan over medium heat. Bring to a simmer.
- 2Remove from heat, cover and let steep for 25-30 minutes.
- 3Whisk egg yolks, salt and 1/3 cup of sugar in a medium bowl.
- 4Using a fine-mesh sieve, strain milk mixture into separate bowl.
- 5Temper hot milk mixture into egg yolks gradually, whisking vigorously to prevent yolks from curdling.
- 6Return 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.
- 7Strain into a clean bowl and cool over an ice water bath. Chill in the refrigerator at least 4 hours or overnight.
- 8Process according to your ice cream machine’s instructions.
Member recipes are not tested by the CHOW food team.