With lavender in the ice cream, you perfume the cream used in the ice cream base.
But be careful not to let the lavender steep for too long. In this recipe, the lavender ice cream is layered together with irresistible honey caramel when serving.
Image and recipe are from Morten Heiberg from the book Heibergs is
For 4–6 people (approx. 660 g of finished ice mass)
This is what you need
- 225 g sweet milk
- 275 g whipping cream
- ¼ tsp. flake salt
- 2 pp. fresh or dry lavender flowers (without stem)
- 100 g egg yolks (approx. 6)
- 125 g of sugar
Accessories
1 portion of honey caramel
How to do it
Pour milk, cream and salt into a small thick-bottomed saucepan. a>
Add lavender flowers and heat the mixture to just below boiling point.
Take the pan off the heat, cover and let the lavender cream steep for approx. 10 minutes.
Sift the lavender cream and heat it slightly in a cauldron. a>
Whisk egg yolks and sugar lightly in a bowl. Pour a little of the warm lavender cream into the beaten egg yolks, whisking constantly to get used to the heat. Then pour in the rest of the warm lavender cream. Pour it all into the pot. Let the cream thicken under low heat and stir constantly with a rubber utensil until it reaches a temperature of 85 °C. The cream must NOT boil! Use a digital thermometer to check the temperature. Immediately pour the cream through a sieve into a bowl. Place the bowl in an ice-cold water bath and quickly cool the mixture to approx. 4 °C with regular stirring. If necessary, change the water so it is always cold. Run with ahand blenderto ensure that the cream is completely smooth. Pour the cream into a tightly sealed container and refrigerate until completely cold.
Pour the mixture into the ice cream machine and start the ice cream process. It will take approx. 60 min. for the ice cream to be completely finished. Keep an eye on the end, so that you have time to take out the ice cream as soon as it is finished, otherwise it will be difficult to get all the ice out as it quickly hardens.
Place the ice cream in a tightly sealed container and store in the freezer until serving. If the ice has been in the freezer for a long time and has become solid, let it temper for approx. 30 minutes in the fridge before serving. Arrange the ice cream in the desired number of portions by alternating ice cream and honey caramel in tall glasses as a sort of trifle. Serve immediately.