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Bring milk, cream and green tea to a low simmer. Remove from heat and
let steep for 15 minutes.
Beat egg yolks with sugar and cornstarch, using a hand mixer on
medium speed until thick and pale – mixture should resemble
mayonnaise. On low speed, gradually beat in 1 cup (250 ml) of the warm
milk mixture. Stir the egg mixture into the milk mixture. Place over
medium heat and stir until thick, and temperature reaches 160°F (70°C) –
do not boil. Pour through a strainer. Stir in vanilla and a drop or two of
green food colouring if desired. Cover with a sheet of plastic wrap placed
directly on the custard. Refrigerate 8 hours or overnight.
Pour chilled custard into mixing bowl of Cuisinart
®
Supreme
™
Commercial
Quality Ice Cream Maker. Place mixing paddle in lid; place lid and mixing
arm on unit. Set timer for 35-45 minutes for “soft” ice cream or 45-60
minutes for “hard” ice cream and let mix until thickened. Serve immedi-
ately or transfer to a resealable container and freeze until ready to serve.
Remove from freezer 10 minutes before serving.
Nutritional information per serving:
Calories 214 (59% from fat) • carb. 19g • pro. 3g • fat 14g
• sat. fat 8g • chol. 113mg • sod. 40mg • calc. 85mg • fiber 0g
LAVENDER ICE CREAM
Makes ten 1/2-cup (125 ml) servings
2-1/2 cups (625 ml) whole milk
1/3 cup (80 ml) food quality or organic lavender buds
6 large egg yolks
1/3 cup (80 ml) granulated sugar
1/3 cup (80 ml) lavender honey
3/4 cup (180 ml) heavy cream
1-1/2 teaspoons (7 ml) vanilla extract
Place milk and lavender buds in a 3-3/4 quart (3.6 L) sauce pan and
bring to a simmer over medium heat. When bubbling around the edges,
remove from heat and let steep for 30 minutes. Strain and discard
lavender buds. Place milk over low heat to warm.
Place egg yolks and sugar in a medium bowl. Using a hand mixer,
mix on medium speed until thickened and pale (mixture will resemble
mayonnaise). With the hand mixer on low, slowly add 1 cup (250 ml) of
the warm milk to the egg mixture and blend well. Stir this mixture back
into the warm milk. Stir with a wooden spoon over medium low heat until
the mixture bubbles and reaches a temperature of 160°F (70°C). Remove
from heat and pour through a strainer. Stir in honey, heavy cream and
vanilla. Cover with a piece of plastic wrap placed directly on the custard
and chill for 8 hours or longer.
Pour lavender custard into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place
lid and motor arm on unit. Set timer for 35-45 minutes for “soft” ice
cream or 45-60 minutes for “hard” ice cream and let mix until thickened.
Serve immediately, or transfer to a resealable container and freeze
until ready to serve. Remove ice cream from freezer 10 minutes before
serving.
Nutritional information per serving:
Calories 354 (59% from fat) • carb. 32g • pro. 7g • fat 26g
• sat. fat 15g • chol. 139mg • sod. 56mg • calc. 92mg • fiber 3g
FROZEN YOGURTS:
VANILLA FROZEN YOGURT
Makes ten 1/2-cup (125 ml) servings
1-1/4 cups (300 ml) whole milk
3/4 cup (180 ml) granulated sugar
2-1/2 cups (625 ml) plain fat free yogurt
1/4 cup (50 ml) heavy cream
1 tablespoon (15 ml) pure vanilla extract
Place milk and sugar in a medium bowl; combine, using a whisk or hand
mixer on low speed, until sugar is completely dissolved. Stir in yogurt,
heavy cream and vanilla extract.
Place mixture into mixing bowl of Cuisinart
®
Supreme
™
Commercial
Quality Ice Cream Maker. Attach paddle to lid and place lid/motor
arm on unit. Set timer for 35-45 minutes for “soft” frozen yogurt or
45-60 minutes for “hard” frozen yogurt and let mix until thickened.
Serve immediately, or transfer to a resealable container and freeze
until ready to serve. Remove ice cream from freezer 10 minutes
before serving.
Nutritional information per serving:
Calories 130 (22% from fat) • carb. 21g • pro. 5g • fat 3g
• sat. fat 2g • chol. 14mg • sod. 62mg • calc. 145mg • fiber 0g
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