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14 ounce Milk
3 ounce Lavender
2 ounce Ginger, Crystallized
1 cup Sugar
3 Egg Yolks
2 cup Cream, Cold
In a saucepan, slowly heat milk to approximately 200f. Remove from fire and add lavender leaves and flowers. . Allow to steep for 15 minutes.
Strain milk through cheesecloth while warm. Add chopped crystallized ginger and sugar to milk. Place egg yolks into a small bowl; then put half the mixture from saucepan into the bowl to blend. Stir mixture with a spoon and pour back into the saucepan. Place over low heat and cook until mixture is approximately 200f. Add 2 cups cold heavy whipping cream and place into refrigerator until well chilled. Process in any ice cream machine. During the last few minutes of ice cream processing, sprinkle individual lavender flowers stripped from lower heads into the ice cream so they will be whipped into it.
3 ounce Lavender
2 ounce Ginger, Crystallized
1 cup Sugar
3 Egg Yolks
2 cup Cream, Cold
In a saucepan, slowly heat milk to approximately 200f. Remove from fire and add lavender leaves and flowers. . Allow to steep for 15 minutes.
Strain milk through cheesecloth while warm. Add chopped crystallized ginger and sugar to milk. Place egg yolks into a small bowl; then put half the mixture from saucepan into the bowl to blend. Stir mixture with a spoon and pour back into the saucepan. Place over low heat and cook until mixture is approximately 200f. Add 2 cups cold heavy whipping cream and place into refrigerator until well chilled. Process in any ice cream machine. During the last few minutes of ice cream processing, sprinkle individual lavender flowers stripped from lower heads into the ice cream so they will be whipped into it.
