Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Lemon Balm-Lavender Ice Cream
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- #42095
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 cups cream
1 teaspoon dried lavender
2 tablespoons fresh lemon balm, chopped
1 cup sugar
3 egg yolks
2 cups milk
1 pinch salt
directions
Mix the cream with the lavender, lemon balm and half the sugar. Bring to a boil, then turn off heat and let steep for 20 minutes.
Whisk together the egg yolks and the remaining 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.
added by
rrxdusty
nutrition data
Nutritional data has not been calculated yet.
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