Blue Lavender Ice Cream
Pull out that ice cream maker and enjoy refreshing blue ice cream.
Print Recipe
Ingredients
- 4 Egg Yolks
- 3/4 cup White Sugar
- 2 cups whole milk
- 1 cup whipping cream
- 2 tbsp Thai Midnight Tea
- 1 tsp lavender flowers or less if you like it more subtle
- 1 inch vanilla bean halved
- A pinch of kosher salt
Instructions
- In a large bowl beat egg yolks and white sugar on medium speed until thick and pale yellow (2-3 minutes).4 Egg Yolks, 3/4 cup White Sugar
- In a medium saucepan add the milk, cream, vanilla bean, lavender and Thai Midnight Tea.2 cups whole milk, 1 cup whipping cream, 2 tbsp Thai Midnight Tea, 1 inch vanilla bean, 1 tsp lavender flowers or less if you like it more subtle
- Heat over medium heat until small bubbles begin to form on the surface. (about 160F, 5-10 minutes).
- Temper the hot mixture into the egg yolk mixture by whisking in a little at a time until it is all combined. Return mixture to the pot, add a pinch of salt and cook over medium heat until mixture thickens slightly (about 10-12 minutes).
- Remove from heat and strain through a fine sieve.
- Prepare an ice bath to cool mixture to room temperature. Chill mixture for a couple of hours in the fridge until you are ready to make the ice cream.
- Follow ice cream maker directions and freeze.
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Categories: Appetizers/Salads/Dessert, Far East & Far West, Thai Midnight Tea
Buy Spices Used: Thai Midnight Tea