The first time I saw the movie ‘It’s Complicated’ I don’t think I followed the plot much at all. I was too busy drooling over the gorgeous home that Meryl Streep’s character, Jane Adler, lived in. And, making mental notes of all the delicious food too! I knew I would be making Lavender Honey Ice Cream ASAP!
It is delicious beyond words! Just sweet enough, but the floral notes of fresh lavender really steal the show.
Not long after I made it for the first time, we hosted a barbecue for the crew my husband supervises at work. He asked me to make it for dessert. I made both the lavender honey ice cream and Mexican hot chocolate ice cream, but as delicious as it was, the chocolate was barely touched!
It is now the most requested flavor!
The second most requested flavor is this Raspberry Ripple!
I am fortunate to have a lavender farm in my neighbourhood, and they have amazing culinary lavender in stock at all times! Although growing and harvesting your own lavender is just fine too, as long as it has not been exposed to any chemicals.
If you have never made ice cream before you really should try. There are lots of no-churn recipes, but I much prefer churned ice cream made with a custard base. We have this ice cream maker, and it rarely gets put away during the summer months.
When you make ice cream at home, you get to choose the freshest and highest quality ingredients. Both the lavender and honey for this recipe are purchased from local sources.
A lightly sweet, florally ice cream that will wow everyone at your next summer party! Why not make some ice cream today?!
Until next time….
- 2 cups whole milk
- 1/4 cup culinary grade dried lavender flowers
- 1/3 cup honey
- 5 egg yolks
- 1/4 cup sugar
- 1 cup heavy cream
- Add milk, lavender and honey to a saucepan and bring to a gentle boil. Remove from heat, cover and steep for 5 to 10 minutes.
- Meanwhile add egg yolks and sugar to the bowl of electric mixer and beat until slightly thickened and pale yellow.
- Strain milk/lavender mixture reserving liquid and discarding lavender flowers.
- Return milk to heat and bring to a simmer over medium heat.
- Slowly add about a quarter of the hot milk into the egg mixture, whisking at all times.
- Add this mixture back into the remaining milk and continue to heat over medium low heat stirring constantly.
- When mixture is thickened and will coat the back of a wooden spoon remove from heat and add the heavy cream.
- Strain mixture a final time into a bowl set in an ice bath. Allow to cool completely. Mixture must be very cold before processing.
- Slowly pour cold mixture into the bowl of ice cream maker and process for approximately 20 minutes or as directed by manufacturer instructions. Ice cream will be a soft serve consistency.
- Transfer to a pre-chilled container with a tight fitting lid and freeze for about 2 hours prior to serving.