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2 cups cream 
1 teaspoon dried lavender 
2 tablespoons fresh lemon balm, chopped 
1 cup sugar 
3 egg yolks 
2 cups milk 
Pinch of salt 

Mix the cream with the lavender, lemon balm and 1/2 cup of the sugar, bring to a boil, then turn off heat and let steep for 20 minutes. 

Whisk together the egg yolks and the remaining 1/2 cup sugar until light and fluffy. Add the milk and salt and whisk to blend. Add the milk-egg mixture to the cream and slowly heat, stirring constantly (do not let boil). Cook until the mixture becomes slightly thicker and coats the back of a spoon (5-10 minutes). Strain the custard into a clean container. Cover and refrigerate for at least 4 hours or overnight. Process in an ice cream maker according to manufacturer's directions. Serves 8