Hello Purple People –
With summer in swing here in Seattle, the warm-weather feasts have begun in earnest. We were inspired to do a little culinary reconnaissance for appropriate treats (and of course in the appropriate color theme). While the following ice cream recipe may not look purple, it will certainly taste purple! We recommend adding a little red and blue food coloring to the ingredients to get the fantastic purple color we all love.
Honey Lavender Ice Cream
2 cups heavy cream
1 cup half-and-half
2/3 cup mild honey
2 tablespoons dried edible lavender flowers*
2 large eggs
1/8 teaspoon salt
Special equipment: a candy or instant-read thermometer; an ice cream maker
Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
Read More http://www.epicurious.com/recipes/food/views/Honey-Lavender-Ice-Cream-108526#ixzz1TKUqMMVQ
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