She’s Back, and She Brought Ice Cream
So much has happened, and in the whirlwind of last week I haven’t been able to get to my blog. (I feel like I’m writing in my diary or something.) Last Friday was my last exam (AP Bio, the hardest one yet) and then Saturday was prom (exciting, as I’m not even a senior yet.) Then school started to pick up, and everything just happened. I even had to miss out on the DB May challenge.
Thanks for sticking through with me though. It’s been a record 11 days since my last post – I’ve been counting – and it’s been awful. It’s almost as bad as not baking. But thankfully there is a lot of good stuff to come.
First of all, half of my birthday present has arrived: my camera! A Canon Rebel XTi and it is so beautiful. I want to put on gloves before I touch it. I’ve kept the bubble wrap around it. I can’t believe it’s real! The second half, my lens, should come this week. I am so ready to say goodbye to Kodak!
Secondly, now that testing and prom are both over, I am free to do a lot more baking… and non-baking, like this Lavender Ice Cream. The original creator called it “outrageously sexy and delicious.” He wasn’t kidding.
This ice cream has a great texture. It’s creamy and rich and thick. Good stuff. This might be because the cream is whipped and then folded in, a technique I’d never seen before.
The lavender flavor really hits you, maybe even a tad bit too strong. I wasn’t sure it would come through but 5 minutes steeping is definitely enough. I really liked that the ice cream comes out kind of a pale cream-white, so it might be mistaken for vanilla at a distance. Then people are pleasantly surprised when the fragrance of lavender blooms in the mouth, so to speak. :) You could make the ice cream purple with food coloring, or maybe berry juice…
The original recipe called for chocolate chunks, which I omitted because I didn’t want to distract from the lavender, but by all means add it in. I bet it would be good.
Lavender Ice Cream
Adapted from Food Rockz
1 cup + a couple of tablespoons whole milk
2 tablespoons lavender
1/2 cup sugar
5 egg yolks
1 cup heavy cream
Combine the milk and lavender in a small saucepan and bring to a boil. Turn off the heat, cover, and let steep for 5 minutes, then strain 1 cup of milk into a bowl and let cool.
Beat the yolks and sugar together until the mixture is pale yellow and thick. Beat in the cooled milk, then scrape the egg-sugar-milk mixture into a small saucepan.
Stir continuously over low heat until the custard slightly thickens and reaches 160 degrees F and coats the back of a spoon. (Beware, the eggs will scramble at 168 degrees F.) Remove from heat and transfer to another bowl and let cool until 40 degrees F. This will take several hours and the custard can be kept, covered in plastic wrap, in the refrigerator.
When the custard is cooled, whip the cream to soft peaks. Fold into the chilled custard, then freeze the ice cream with an ice cream machine.
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