lavender vanilla ice cream

Print Makes 1 quart

ingredients

• 2 cups (500 ml) whole milk
• 1 Tablespoon + 1 teaspoon (11 g) cornstarch
• 3 Tablespoon (1.5 oz, 44 g) cream cheese, softened
• 1 ¼ cups (313 ml) heavy cream
• 1 Tablespoon dried lavender
• 2/3 cup cane sugar
• 1/8 cup corn syrup (30 ml)
• 1 8″ vanilla bean, split and seeds scraped (Madagascar vanilla recommended)
• 1/8 teaspoon kosher salt

instructions

Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth. Set a fine mesh sieve over the bowl and set aside.
Combine the remaining milk with heavy cream, sugar, and corn syrup, dried lavender and vanilla bean and seeds in a large saucepan. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, 4 minutes (must be exact for correct consistency). Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
Gradually pour the hot milk mixture (through the sieve) into the cream cheese and whisk until smooth. Whisk in salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cool, about 20 minutes.
Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.

Recipe credit: Scoop Adventures