Honey Lavender Ice Cream

2 cups half and half
1cup heavy cream
1/3 cup honey (or lavender honey if you have it or can make it)
1/4 cup sugar
3 T honey lemon green tea leaves (celestial seasonings honey lemon ginseng green tea can be used)
3 T dried lavender
1/2 vanilla bean split lengthwise and scraped, seeds reserved
8 egg yolks

In medium saucepan over med-high heat, combine half and half, cream, honey. sugar, tea leaves, lavender, and seeds from scraped vanilla bean.  cook until mixture just begins to boil; remove from heat.

In medium bowl, whisk the egg yolks until smooth.  Using a ladle, pour 1 cup of the hot cream mixture in a slow, steady stream into the beaten yolks, whisking constantly.  Slowly add a second cup of cream, whisking constantly.

Transfer this mixture back to the saucepan containing remaining cream and cook over med-high heat; stiring constantly until thick enough to coat the back of wooden spoon, or until mixture reaches 180 degrees on instant-read thermometer

Strain custard through a fine mesh sieve into a stainless-steel bowl.  Set bowl in an ice bath to cool mixture; stir frequently.

Freeze the custard in ice cream maker according to the manufacturer's instructions. 

Scoop into spun sugar bowls or it is fun to serve in scooped up sugared lemon cups.

adapted from teatime jul/aug 2008
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