Lavender Lemon Ice Cream

• Vegetarian
• Gluten free

• Produce

  • 2 Lemons, Juice of

• Refrigerated

  • 5 Egg yolks

• Baking & Spices

  • 1 Pinch Salt
  • 1 cup Sugar

• Oils & Vinegars

  • 3 drops Lavender essential oil

• Drinks

  • 3/4 cup Grape juice

• Dairy

  • 5 1/2 cups Heavy cream
  • 1 1/2 cups Whole milk

Found on thekitchenmccabe.com

Description

Ingredients

• 1½ cups Whole Milk, divided
• 1 cup Sugar
• 5 Egg Yolks
• Pinch of Salt
• 11/2 cups Heavy Cream
• ¾ cup grape Juice(no sugar added)
• Juice of 2 Lemons
• 3 drops Lavender Essential Oil

Directions

• Heat 1 cup of the milk, salt, and the sugar in a small saucepan to steaming, stirring to dissolve the sugar. In a mixing bowl, whisk together the egg yolks. Pour ¼ of the milk mixture into the egg yolks, whisking constantly until smooth. Pour the tempered egg yolk into the saucepan and stir constantly over medium/high heat until the mixture comes to a boil and thickens. Remove from heat and pour into a bowl. Whisk in the remaining ½ cup milk, heavy cream, grape juice, lemon juice, and lavender oil. Refrigerate until fully chilled.
• When the base is chilled, freeze in an ice cream maker according to manufacturer instructions. Scoop the ice cream into a freezer safe container and freeze for at least 6 hours or overnight.
• Let sit on the counter for 10 minutes before scooping.