For those of you who have been around for awhile, you may recognise this recipe from when it was a guest post on another blog over the winter. I made it again this weekend and it is so refreshing and a perfect summer treat I think this Lavender Honey Ice Cream deserves a second look!
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 during the growing process.
In a heavy bottom saucepan combine lavender, milk and honey
Bring to a low boil and remove from heat. Allow to steep for 5 minutes.
Strain the mixture over a glass bowl, reserving milk and discarding lavender.
Combine sugar and egg yolks in the bowl of electric mixer and beat 3 to 5 minutes.
You want them to be slightly thickened and pale yellow.
Return milk to saucepan and heat over medium low and bring to a simmer. Pour half of the warmed milk mixture into the egg/sugar mixture beating with a whisk the entire time.
Then pour this mixture back into to the saucepan with the remaining warmed milk and heat over low heat, stirring constantly until thickened.
You want it to coat the back of a wooden spoon that will leave a line when you run your finger through.
Remove from heat and stir in cream.
Strain mixture again into a glass bowl set in an ice bath. Place in refrigerator until well chilled.
Pour into ice cream maker and process for approximately 20 minutes.
Transfer to a storage container that has been pre-chilled in the freezer and freeze for about 2 hours prior to serving.
There you have it, Lavender and Honey Ice Cream!
A lightly sweet, florally ice cream that will wow everyone at your next summer party!
- 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.