Lavender Or Peppermint Ice Cream Food

PEPPERMINT ICE CREAM

Steps:

• In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.

FRESH MINT ICE CREAM

Steps:

• Put the milk, salt, sugar and 1 cup of the heavy cream in a pot and heat over medium-low heat, stirring often, until everything combines. Add the mint leaves and stir to get them all wilted in the hot milk. Turn off the heat, cover the pot and let the milk return to room temperature. When it hits room temperature, chill overnight in the fridge.
• The next day, strain the mixture through a fine-meshed sieve. It's OK if a few tiny mint leaf specks get in there. Reheat the mixture over medium-low heat. Whisk the egg yolks in a bowl. In another bowl, pour in the other cup of heavy cream and set the fine-meshed strainer over it.
• When the mint-cream mixture is hot, about 150°F, you are ready to temper your eggs. With one hand whisking the eggs, slowly pour in a ladle of the hot cream. Do this three times total, whisking and pouring the whole way. Then pour the egg-cream mixture into the pot and stir to combine.
• Cook the mixture slowly, stirring often, until it thickens enough to coat the back of a spoon, about 160°F. Pour it through the strainer into the bowl with the other cup of heavy cream; doing it this way cools the mixture quickly. Chill everything down and churn according to your ice cream maker's directions.

PEPPERMINT ICE CREAM

Steps:

• Combine the half-and-half, vanilla bean, vanilla seeds and salt in a nonreactive saucepan over medium heat. Bring just to a boil, then immediately remove the saucepan from the heat.
• In a large bowl add the sugar and egg yolks and whisk to combine. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking after each addition. Pour the mixture back into the saucepan and add the mint leaves. Cook over medium-low heat until mixture is thick enough to coat the back of a spoon, 5 to 6 minutes. Remove from the heat and strain through a fine mesh sieve into a clean bowl. Transfer the bowl to an ice bath and stir frequently until custard is completely cool. Refrigerate until thoroughly chilled.
• Pour the custard into an ice cream machine and follow the manufacturer's instructions for churning time. As the ice cream begins to set, sprinkle in the crushed peppermint candies. Transfer the ice cream to a freezer-safe container and freeze until firm, about 8 hours.

LAVENDER ICE CREAM PIE

Steps:

• Make the ice cream: Heat the heavy cream, milk, honey, 1/4 cup granulated sugar, the lavender and a pinch of salt in a saucepan over medium heat, stirring occasionally, until hot but not boiling, about 5 minutes.
• Whisk the egg yolks in a medium bowl; slowly drizzle in 1 cup of the hot cream mixture, whisking constantly. Gradually stir the hot egg mixture into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon, until the custard is slightly thickened and coats the back of the spoon, about 8 minutes. Strain through a fine-mesh sieve into a bowl; discard the lavender. Fill a large bowl halfway with ice water. Carefully place the bowl of custard in the ice water and let sit, stirring the custard occasionally and adding more ice to the water as needed, until the custard is cold, about 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F. Generously coat a 9-inch pie plate with cooking spray. Pulse the graham crackers, the remaining 1 heaping tablespoon granulated sugar and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a bowl and stir in the melted butter. Press the crumb mixture into the bottom and up the side of the prepared pie plate. Bake until lightly browned and set, 10 to 12 minutes. Transfer to a rack; let cool completely.
• Freeze the custard in an ice cream maker according to the manufacturer's instructions, until it's the consistency of soft-serve. Spread in the cooled crust and sprinkle coarse sugar around the edge. Freeze until firm, at least 4 hours.

LAVENDER ICE CREAM

Steps:

• Heat the milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Remove flowers.
• Beat the egg yolks and sugar together in large bowl. Whisk the lavender-infused milk into the egg mixture, then pour it back into the saucepan. Heat the mixture over low heat, whisking constantly, until the mixture thickens and can coat the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes. Stir in the heavy cream. Transfer the mixture to a bowl, and chill in refrigerator at least 4 hours.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be place in the freezer at least 2 hours or overnight.