Lavender Chocolate Chunk Ice Cream

Photo of Lavender Chocolate Chunk Ice Cream

I think this is the best ice cream I've ever made.  Why doesn't anyone sell lavender ice cream?  Have any of you ever had lavender ice cream?  It's outrageously sexy and delicious.  I know they're big words, but I don't know what else to say.  That's all there is too it.

(p.s. Pardon my slacking on blogging lately.  I make my living doing election work and, for obvious reasons, have been swamped.  I'm leaving town today on a business trip, but will be back to regular blogging next week.)

For the ice cream:
  • 1 cup + a couple of tablespoons whole milk
  • 2 tablespoons lavender
  • 1/2 cup sugar
  • 5 egg yolks
  • 1 cup heavy cream
  • 1/2 lb. dark chocolate, chopped (I used Valrhona Guanaja 70%) 
  1. Combine the lavender and milk in a small saucepan and bring to a boil, then turn off heat, cover and allow it to steep for 5 minutes.  After 5 minutes, strain the lavender from the milk and return the milk volume to 1 cup.  (The lavender will absorb a bit of the milk.)
  2. Beat the sugar and egg yolks together until thick and pale yellow. Then beat the milk into the eggs and sugar.  Then beat the peach puree into the mixture.
  3. Put the sugar / egg /milk mixture into a small saucepan and place over low heat.  Stir continuously until the custard thickens slightly (around 160°F) and just coats the back of a spoon. Beware, the eggs will scramble around 168°F!
  4. Immediately remove the custard from the heat when it reaches 160°F and transfer it to a bowl, then cover it and refrigerate until cool (40°F).
  5. Once the custard is chilled (2-3 hours in the refrigerator), whip the cream to soft peaks and then fold it into the chilled custard.
  6. Follow the instructions for your ice cream machine from this point forward, freezing the custard / cream mixture in the machine, then giving it some time in your freezer to harden a bit more.  While the mixture is freezing in your ice cream machine, cut up the chocolate into chunks and add it to the ice cream machine about half-way through the freezing process (about 15 minutes with my machine).

 del.icio.us  Stumbleupon  Technorati  Digg 

Posted by Food Rockz Man at 11/3/2008 12:49 AM and is filed under Ice Cream / Gelato
 
Trackbacks
Trackback specific URL for this entry
  • Trackbacks are closed for this entry.
Comments
Display comments as (Linear | Threaded)

Leave a comment

Submitted comments will be subject to moderation before being displayed.

 Enter the above security code (required)

 Name

 Email (will not be published)

 Website

Your comment is 0 characters limited to 3000 characters.