Lavender Ice Cream
Total TimePrep: 15 min. + chilling Process: 20 min. + freezing
Culinary lavender should be used. And infuse the sugar for at least 24 hours. We've never made ice cream with eggs. My folks did but I never have.
WAY too sweet. I'm going to try and reduce the sugar next time and see how it comes out. VERY creamy, probably because the half and half used would usually be milk in most ice cream recipes. The flavor of lavender is definitely present. If you can't find dried lavender flowers, many natural grocery stores or food co-ops have it in their bulk spices section.And yes, the method in this recipe for cooking the egg mixture to a safe temperature will work with any ice cream recipe using eggs to make it food safe.No need to be an alarmist. It's often pretty easy to modify an ice cream recipe that doesn't include that procedure. You may want to do it over a water bath instead of on direct heat (it takes longer but less chance of overcooking and curdling, which won't happen until above 180 degrees F anyway, so get a good thermometer) but straining the mixture after will get out any cooked egg bits.
I think that negative review about raw eggs should be omitted, because it is incorrect and uninformed. The eggs are cooked. The person obviously did not read the recipie, let alone make it. Just so everyone knows, there are three types of "ice creams" plain milk called phillidelphia style, custard style (with cooked eggs) and sherbert wich solidifies with gelatin. Thanks!
If you read the directions you'll see that the eggs are cooked: [quote] Add a small amount of milk to eggs; return all to pan. Cook and stir over low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 12 minutes. [/quote]
Please don't use raw eggs in homemade ice cream. They aren't cooked, therefore can cause everyone who eats it to get salmonella. Not a chance anyone should be willing to take. If you had a child wind up in the hospital from it, you definitely wouldn't do it. Please redo this recipe, without raw eggs.
It was very good, but too sweet the first time. So, the second time I reduced the sugar to 1/2 cup and that was good. I also omitted the eggs. I tried it with mint from our garden, and that was good, too.