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
Lemon Lavender Gelato
A light lemon flavored creamy gelato wit just a hint of lavender.
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.