Lavender-Honey Ice Cream Recipe

lavender flowersIngredients

  • 1/2 cup honey
  • 1cup fresh lavender flowers
  • 1-½ cups whole milk
  • 1/4 cup sugar
  • pinch salt
  • 1-½ cups heavy cream
  • 5 large eggs

Directions

Begin by removing eggs from the refrigerator and allowing them to reach room temperature.

Pull the lavender flowers off the stems (this is accomplished quite easily by running your fingers down the stem from top to bottom). Measure out the flowers.

Heat honey with ½-cup lavender, just until bubbles start to form in the honey. Remove from the heat, and let sit an hour.

Put the cream in a bowl. Rewarm the honey a tad (just to make it runny), and pour it through a sieve into the cream. Squish those lavender chunks with a spoon or spatula to get out as much flavor as possible.

Meanwhile, warm the milk, sugar, and salt until the sugar and salt dissolve, and the milk is hot. Separate the egg yolks from the egg whites, and beat the egg yolks into a bright yellow foam.

Add the warm milk to the yolks, a bit at a time, mixing constantly. You’re making an emulsion here, so to keep it from breaking, you have to add the milk slowly, particularly at the beginning.

Put the egg yolk mix back on the stove, and heat, stirring constantly over medium-low heat. This part is easiest with a thermometer (keeps you from curdling the custard). Heat to 175 degrees F. Never stop stirring.

At 175°F, the custard should have thickened nicely, shouldn’t have curdled, and will be ready for the next step. Immediately pour the hot custard over the lavender chunks and into the cool cream. Mix and add the remainder of the lavender.

Cool in the fridge overnight. Sieve out the fresh lavender, and run through your ice cream maker, using the directions for your machine. For the KitchenAid Ice Cream Maker Attachment this means that you’ve frozen the attachment for at least 24 hours. Then, slowly pour the sieved ice cream mix into the machine while the beater is stirring on low.

Churn for 25 minutes, then scoop into a cold container and cure in the freezer overnight to finish hardening it.

When hardened, serve with a drizzle of honey on top and enjoy!

Adapted from Indirect Heat Blog