Fresh lemon and lavender ice cream with almond shortbread

by Guest Chef Kellie Puff
King Career Center
Wednesday, April 28, 2010

Ice cream

Ingredients:

• 2 lemons, zested
• 3 tablespoons dried lavender
• 2 cups whole milk
• 8 egg yolks
• 1 cup sugar
• 2 cups heavy cream

Procedure:

1. Heat the zest, lavender and milk to a boil
2. Steep for at least 10 minutes or up to 30 minutes
3. If the milk mixture has cooled considerably, reheat it
4. Meanwhile, whisk the yolks and sugar together until light and smooth
5. Temper the hot cream into the egg mixture, while whisking, one ladle at a time until the egg mixture is hot
6. Stream the egg mixture back into the sauce pan and return to the heat
7. Over a medium heat, whisk constantly until the mixture has thickened slightly
8. Do not boil
9. Add the heavy cream
10. Strain and chill, preferably overnight
11. Process according to your ice cream machine instructions

Shortbread

Ingredients:

• 1 cup butter
• 1/2 cup sugar
• 1 tablespoon almond extract
• 2 1/2 cups flour, sifted

Procedure: