Gluten Free Honey Lavender Tahitian Vanilla Ice Cream with Extract

Ingredients

• 2 cups heavy cream (480 ml)
• 1 cup whole milk (240 ml)
• 0.75 cup granulated sugar (150 g)
• 6 large egg yolks
• 0.125 tsp fine sea salt
• 2 tsp VanillaGoods Tahitian vanilla extract (10 ml)
• 1 tsp culinary lavender (1 g)

Instructions

1. 1. Flavor note: Use a light hand with the lavender and grind it fine; a little goes a long way.
2. 2. Warm the cream, milk, and vanilla in a saucepan over medium heat until it steams and small bubbles form at the edges, about 5 minutes. Don't let it boil.
3. 3. In a separate bowl, whisk the egg yolks with the sugar and salt until the mixture turns pale yellow and thickens slightly, about 2 minutes.
4. 4. Slowly pour about a cup of the hot cream into the yolks while whisking constantly, then pour everything back into the saucepan. Cook gently, stirring, until the custard thickens enough to coat the back of a spoon (170F/77C).
5. 5. Strain the custard through a fine sieve into a clean bowl, then chill until cold, at least 4 hours or overnight. Churn in an ice cream maker per the manufacturer's directions until thick and soft-serve consistency.
6. 6. Transfer to a container and freeze at least 4 hours, until firm enough to scoop.