We are presently living in Italy, a country where making ice cream or gelato as it is called here, is considered an art form so I do not often find the need to make my own at home. Quite honestly, you can find delicious artisan gelato anywhere you go and I have certainly sampled my share since we arrived here in Umbria just over two months ago. I was however interested in trying my hand at making a lemon lavender gelato recently as we have lavender growing all over our property. I love lavender myself, but I know many people find the taste a bit musty but I find that by adding lemon to the gelato, it seems to balance the lavender very nicely.
Deborah Mele 2011
- 2 Cups Whole Milk
- 4 Tablespoons Dried Lavender
- 4 Large Lemons
- 1/3 Cup Honey
- 5 Egg Yolks
- 1/4 Cup Sugar
- 1 Cup Heavy Cream
- Use a sharp knife or vegetable peeler and remove the peel only from the lemons.
- In medium saucepan, combine milk, lavender, lemon peel, and honey.
- Bring to gentle boil, cover, and remove from heat.
- Let steep for 15 minutes, then strain mixture reserving the milk and discarding the lavender and lemon peel.
- Combine egg yolks and sugar in a bowl of an electric mixer.
- Beat on medium-high speed until thick and pale yellow, about 5 minutes.
- Return milk to the saucepan and bring to a simmer over medium-low heat, stirring constantly.
- Take one cup of the warm milk and mix it into the egg mixture.
- Next add the egg mixture into the pot with the milk whisking everything together.
- Continue to cook over low heat until the mixture is thick enough to coat the back of a spoon.
- Remove from heat and stir in cream.
- Strain mixture into a bowl and refrigerate until cold.
- Freeze mixture in an ice cream maker.
- Garnish with a sprig of lavender on top to serve.