Pickled Ginger Ice Cream Refreshing Dessert - Lavender and Lime

This one-of-a-kind ice cream recipe combines the mild heat of pickled ginger with the floral notes of lavender and the zesty freshness of lime to make a delicious mix of flavors. Ideal for cool down on a hot summer day or to clean the palate after a tasty meal.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/4 cup pickled ginger, finely chopped
• Zest of 2 limes
• 1 tablespoon dried culinary lavender buds
• 5 large egg yolks

Instructions:

Put sugar, pickled ginger, lime zest, and dried lavender buds in a saucepan

Add heavy cream and stir to mix

Stir the mixture every so often while heating it over medium-low heat until it reaches a gentle simmer

Whisk the egg yolks in a different bowl until they are smooth

With the whisk running all the time, slowly pour a small amount of the hot cream mixture into the bowl with the egg yolks to temper them

While whisking constantly, pour the tempered egg mixture back into the saucepan with the rest of the cream mixture

Stir the mixture all the time over medium-low heat for about 5 to 7 minutes, or until it gets thick enough to coat the back of a spoon

Do not let it get too hot

Take the pan off the heat and use a fine-mesh sieve to strain the mixture into a clean bowl

This will get rid of any solids

Cover the bowl with plastic wrap and press it right on top of the custard to keep a skin from forming

Put the custard in the fridge for at least four hours or overnight, until it is very cold

Once the custard is cold, use an ice cream maker and follow the directions on the box until it's the consistency of soft serve

Cover the churned ice cream and put it in a container that can go in the freezer

Freeze for at least 4 hours, or until it is firm

If you want, you can serve the pickled ginger ice cream with extra lime zest or a sprig of fresh lavender on top