{"id":14118,"date":"2010-07-19T20:00:12","date_gmt":"2010-07-20T00:00:12","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=14118"},"modified":"2010-07-19T23:07:12","modified_gmt":"2010-07-20T03:07:12","slug":"lavender-milk-tea-ice-cream%e3%83%a9%e3%83%99%e3%83%b3%e3%83%80%e3%83%bc%e3%83%9f%e3%83%ab%e3%82%af%e3%83%86%e3%82%a3%e3%83%bc%e3%82%a2%e3%82%a4%e3%82%b9%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=14118&lang=en","title":{"rendered":"Lavender Milk Tea Ice Cream
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Lavender Milk Tea Ice Cream<\/strong>
\nJuly 16, 2010<\/em><\/p>\n

I love lavender but never thought about using it to flavor a dessert. Since I saw the main character (Meryl Streep) eating homemade lavender ice cream in the movie “It’s complicated”, I’ve wanted to make ice cream myself with the lavender growing in our garden. My lavender milk tea ice cream turned out wonderful. Each flavor, lavender and tea, is very distinctive, but they taste great together; they don’t fight against each other. This was a big hit with Terry, too.<\/p>\n

Lavender Milk Tea Ice Cream (modified from Alton Brown’s Vanilla Ice Cream recipe):<\/p>\n

1.5 cups half-and-half
\n1\/2 cup heavy cream
\n4~5 sprigs of lavender (no flowers)
\n3 black tea bags
\n4 egg yolks
\n3~4 ounces sugar<\/p>\n

1. Place half-and-half, heavy cream, lavender, and tea bags into a saucepan, over medium heat. Bring the mixture to a simmer, stirring occasionally.
\n2. In a bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Remove the lavender and tea bags. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over medium heat.
\n3. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175F.
\n4. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Place the mixture into the refrigerator and once it is cool, cover and store for 4 to 8 hours or until the temperature reaches 40 F or below.
\n5. Pour into an ice cream maker and process.<\/p>\n

\"\"<\/a>
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\n\uff12\uff10\uff11\uff10\u5e74\uff17\u6708\uff11\uff17\u65e5<\/em><\/p>\n

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\n\u5f7c\u306b\u8a00\u308f\u305b\u308b\u3068\u3001\u3053\u308c\u306f\u201csophisticated\uff08\u6d17\u7df4\u3055\u308c\u305f\u5473\uff09\u201d\u306a\u3093\u3060\u305d\u3046\u306a\uff08\u7b11\uff09\u3002<\/p>\n

\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Lavender Milk Tea Ice Cream July 16, 2010 I love lavender but never thought about using it to flavor a dessert. Since I saw the main character (Meryl Streep) eating homemade lavender ice cream in the movie “It’s complicated”, I’ve wanted to make ice cream myself with the lavender growing in our garden. My lavender […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-14118","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14118","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14118"}],"version-history":[{"count":20,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14118\/revisions"}],"predecessor-version":[{"id":14221,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14118\/revisions\/14221"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}