HONE AND LAVENDER ICE CREAM
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) milk
- Zest of 1 lemon
- 1 tablespoon dried lavender flowers
- 1/3 cup (110 grams) honey
- 5 egg yolks
- A pinch of salt
- 1/2 teaspoon vanilla extract
- Classic Piatto
In a medium saucepan, combine the cream, milk, lemon zest, lavender blossoms, and honey. Heat over low heat, stirring frequently. Remove from heat before it boils, and cover.
Let cool for 15 minutes. In a medium bowl, beat the egg yolks. Slowly fold the cream mixture into the yolks, then pour it all back into the saucepan.
Heat the mixture over medium heat, stirring constantly and scraping the bottom as you stir. While the mixture is heating, add the vanilla extract and a pinch of salt.
If you want to add food coloring, do so now until you reach the desired color. Cook gently until mixture thickens enough to coat the back of a spatula or wooden spoon, about 4 minutes.
Sift mixture into a clean bowl.
Place the container in an ice bath and stir until chilled, approximately 20 minutes.
Cover and refrigerate at least 3 hours, or overnight.
To incorporate the pastry cream, place the container in which you will store the ice cream in the freezer to chill.
When ready add classic Piatto.