Scooped: Lavender-Hyssop Ice Cream

Scooped: Lavender-Hyssop Ice Cream
This recipe makes 16 servings with 182 calories, 2g of protein, and 13g of fat each. If 50 cents per serving falls in your budget, Scooped: Lavender-Hyssop Ice Cream might be an excellent gluten free, primal, and vegetarian recipe to try. It is perfect for Summer. A mixture of milk, hyssop, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

1
Combine the cream, milk, and salt in a pot. Slowly bring to a simmer. Turn off the heat and stir in the herbs. Cover and let sit for half an hour to forty five minutes.
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HerbsHerbs
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SaltSalt
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2
When the cream mixture tastes herby enough, whisk together the egg yolks and honey. Reheat the cream mixture again till just hot but not simmering.
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3
Pour in the cream mixture through a strainer, making sure none of the herbs remain in the liquid or the pot.
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4
Whisk everything to combine, then pour it all back into the pot.
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5
Slowly bring the mixture to a simmer, stirring frequently to prevent curdling or sticking to the bottom of the pot. After a few minutes, when the custard starts to feel thick, dip in a spoon and run your finger along the back. When the custard holds the line you drew without dripping, it's done.
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6
You can chill it and spin it in your ice cream machine, but custards' flavor and texture benefit greatly from an overnight rest. Freeze according to manufacturer's instructions.
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DifficultyExpert
Ready In3 hrs
Servings16
Health Score1
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