Lavender and Rose Ice Cream Recipe: Floral Homemade Gelato

• 2 cups heavy cream
• 1 cup milk
• 2 TBSP culinary dried lavender
• 1 cup granulated sugar
• 5 large egg yolks
• Pinch of salt
• 1 1/2 TBSP rose water, or more to taste
• Purple gel food coloring (optional)
• Candy thermometer (optional)

• Combine the cream, milk, and dried lavender in a medium saucepan over medium heat. Bring the mixture to a simmer, remove from heat, cover, and let it steep at room temperature for 30 minutes to infuse the lavender flavor.
• After steeping, whisk the sugar and a pinch of salt into the cream, then return the pan to medium heat. Whisk the egg yolks in a separate bowl. Heat the cream mixture until it just starts to simmer, then remove from heat. Temper the yolks by slowly whisking in about one-third of the hot cream mixture, then return the tempered egg mixture to the saucepan.
• Cook the custard over medium-low heat, whisking constantly, until it thickens slightly and coats the back of a spoon. If using a thermometer, aim for about 175°F (80°C).
• Remove from heat and strain the custard through a fine-mesh sieve into a bowl to remove the lavender and any cooked egg bits. Whisk in the rose water and, if desired, a drop or two of purple (and possibly a touch of pink) food coloring for a soft lavender-rose hue. Whisk occasionally as it cools.
• When the custard reaches room temperature, press plastic wrap directly on the surface and refrigerate until completely chilled. To cool faster, place the bowl in an ice bath and whisk while it cools.
• Churn the chilled custard in your ice cream maker according to the manufacturer’s instructions, then freeze until firm enough to scoop.

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