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LAVENDER AND WHITE CHOCOLATE
CUSTARD ICE CREAM
Adapted from The Big Book of Outdoor
Cooking and Entertaining
© 2006 Cheryl Alters Jamison and Bill Jamison
Serves 6
4 large egg yolks
1/4 cup sugar
1 1/4 cups whole milk
1 cup half and half
1/4 teaspoon, pure vanilla extract
2 teaspoons crumbled culinary lavender
8 ounces sweetened white chocolate chopped fine
2 ounces sweetened white chocolate chopped coarse, optional
Fresh lavender springs, optional
Whisk together in a large heavy
saucepan the egg yolks and sugar until the yellow color has
lightened. Pour in the milk and half-and-half and vanilla.
Sprinkle in the lavender and cook slowly over medium heat. Stir
nearly continually but gently, until the mixture starts to give the
slightest resistance to stirring and coats the spoon or whisk
thinly, about 15 minutes. Don't let the custard boil or it will
curdle; reduce the heat if needed.
Just as the mixture thickens, stir in the white chocolate and
continue to whisk until it has melted into the custard; then quickly
remove from the heat. Pour through a fine strainer into a shallow
bowl. Cool briefly at room temperature, stirring a few times to
release some of the steam. Cover and refrigerate until chilled.
Pour the mixture into an ice cream maker, add the optional white
chocolate chunks, and churn according to the manufacturer's
directions. After churning, freeze until just before serving
time. Ideally, transfer from the freezer to the refrigerator about
30 minutes before serving. Scoop into bowls and serve right away,
garnished, if you wish, with lavender sprigs.
Santa Fe Lavender would like to thank
Cheryl and Bill Jamison for allowing us to include their
delicious recipe on our website.
bon appétit |
