posted by Liz Thomas 06-15-100 4:26 AM
"The Classic Herb Cookbook" by Jill Norman:
Lavender Ice Cream
Scant 1 cup (200 ml.) water
1 cup (200 g.) sugar
30 lavender flowers
4 egg yolks
1 1/3 cups (300 ml.) heavy cream
2 egg whites
Put the water and sugar in a heavy pan and bring slowly to a boil. Simmer for 5 minutes and remove from the heat. Infuse the lavender flowers in the syrup and let stand until cool, then strain.
Whisk the egg yolks until pale and creamy. Pour in the syrup in a steady stream, still whisking.
Beat the cream until it holds soft peaks and stir into the mixture. Beat the egg whites until stiff and fold them in.
Churn in an ice cream machine for 15 minutes, then put in the freezer.
If you do not have a machine, set the freezer to its lowest setting at the start, pour the mixture into an ice cube tray, and freeze. When set around the sides and on the bottom, pour into a chilled bowl and beat vigorously . Return to the tray and freeze. Repeat the process once more so that no large ice crystals form.