Monsoon Coast

Blue Lavender Ice Cream

Ingredients: 

4 egg yolks

3/4 cup white sugar

2 cups whole milk

1 cup whipping cream

2 TBL 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

Spices Used: Thai Midnight Tea
(4 Cups or 1 L) Servings
Cook Time: 45 minutes
Instructions: 

1 – In a large bowl beat egg yolks and white sugar on medium speed until thick and pale yellow (2-3 minutes).
2 – In a medium saucepan add the milk, cream, vanilla bean, lavender and Thai Midnight Tea.
3 – Heat over medium heat until small bubbles begin to form on the surface. (about 160F, 5-10 minutes).
4 – 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).
5 – Remove from heat and strain through a fine sieve.
6 – 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.
7 – Follow ice cream maker directions and freeze.
 
Monsoon Coast

Pull out that ice cream maker and enjoy refreshing blue ice cream.

Serves (4 Cups or 1 L)

Cook Time: 45 minutes

Spice Level 2

Ingredients a:9:{i:0;s:15:”ingredient_item”;i:1;s:15:”ingredient_item”;i:2;s:15:”ingredient_item”;i:3;s:15:”ingredient_item”;i:4;s:15:”ingredient_item”;i:5;s:15:”ingredient_item”;i:6;s:15:”ingredient_item”;i:7;s:15:”ingredient_item”;i:8;s:16:”ingredient_space”;}

Instructions a:7:{i:0;s:16:”instruction_item”;i:1;s:16:”instruction_item”;i:2;s:16:”instruction_item”;i:3;s:16:”instruction_item”;i:4;s:16:”instruction_item”;i:5;s:16:”instruction_item”;i:6;s:16:”instruction_item”;}

Spices Used a:1:{i:0;s:4:”2833″;}

Ingredients: 

4 egg yolks

3/4 cup white sugar

2 cups whole milk

1 cup whipping cream

2 TBL 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

Spices Used: Thai Midnight Tea
(4 Cups or 1 L) Servings
Cook Time: 45 minutes
Instructions: 

1 – In a large bowl beat egg yolks and white sugar on medium speed until thick and pale yellow (2-3 minutes).
2 – In a medium saucepan add the milk, cream, vanilla bean, lavender and Thai Midnight Tea.
3 – Heat over medium heat until small bubbles begin to form on the surface. (about 160F, 5-10 minutes).
4 – 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).
5 – Remove from heat and strain through a fine sieve.
6 – 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.
7 – Follow ice cream maker directions and freeze.