Dear SOS: Laurel Restaurant in San Diego serves an unusual Lavender Ice Cream, which is absolutely delicious. Is there any chance of obtaining the recipe?
Dear Malcolm: Laurel’s was happy to share the recipe. You’ll need fresh lavender blossoms and leaves and, of course, an ice cream maker. Not a problem? The rest is easy.
Combine cream, half-and-half and lavender blossoms and leaves in heavy saucepan over medium-high heat until warm. Let stand 30 minutes to allow lavender to steep.
Whisk together egg yolks and sugar until pale yellow and mixture forms a ribbon when tipped from a spoon. Whisk small amount of warm cream into yolks, then return to saucepan. Cook and stir over medium heat until mixture thickens and coats back of a spoon, about 5 minutes.
Strain through fine sieve and discard blossom residue. Cover mixture and chill thoroughly, about 1 hour.
Freeze in ice cream maker according to manufacturer’s instructions, about 25 minutes. Garnish with lavender blossoms when serving.
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