Lavender Verbena Strawberry Shortcake Ice Cream
Lavender Verbena Strawberry Shortcake Ice Cream
Yield: 1 Litre
Prep Time: 1hr + 1 day
Ingredients
Ice Cream
6 egg yolks
1/4 cup dried lavender flowers
3 1/2 cups 35% whipping cream
1/2 cup of granulated sugar
4 lemon verbena leaves
violet food coloring (optional)
Crumble
1/2 cup all-purpose flour
1/8 cup unsalted butter, cold, cut into small cubes
1/2 cup brown sugar
1/4 teaspoon of Himalayan salt (optional)
1 cup frozen strawberry slices
Preparation
Step 1:
Put lavender, cream, verbena leaves and sugar in a saucepan over medium heat for a few minutes until sugar has dissolved while stirring constantly. Remove from heat and let ingredients steep for 30 minutes and then strain through a fine sieve.
Step 2:
Whisk egg yolks in a large bowl. Gradually whisk in the lavender mixture until smooth, then return to a clean saucepan and stir constantly over low-medium heat for 8-10 minutes or until the mixture thickens and coats the back of a spoon. Be careful not to boil. Pour mixture into a baking dish and set aside to cool slightly, then cover and refrigerate overnight.
Step 3:
In the meantime make crumble: mix flour, brown sugar, salt and butter in a bowl. With your hands, work everything together until large clumps form. Toss mixture on a lined baking sheet and bake at 350-degree Fahrenheit for 15 minutes.
Step 4:
Transfer custard into an ice cream machine and freeze according to the manufacturer's instructions. When ice cream is 3/4 of a way frozen, gradually incorporate frozen strawberry slices and crumble. Freeze for 5 hours or overnight. You can soften the ice cream 30 minutes in the fridge before serving.
