Oct
15

Honey Lavender Ice Cream

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Okay, summer’s gone, I know.  But ice cream is good year-round, right?  Right!  I received an ice cream maker last Christmas and have been experimenting with it all summer. I’m a fan of non-traditional flavors when it comes to ice cream, so when I saw a recipe for honey lavender ice cream, I couldn’t resist. In fact, of all the frozen yogurt and ice cream recipes I tried over the last several months, this one was hands down the best… probably because I didn’t try to healthy-it-up.

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Honey Lavender Ice Cream

From Epicurious.com

Ingredients:

2 cups heavy cream
1 cup half-and-half
2/3 cup mild honey
2 tablespoons dried edible lavender flowers*
2 large eggs
1/8 teaspoon salt

*SacFoodies note: Unless you really love a strong taste of lavender, I would recommend using less than the recipe calls for.  I used 1 ½ tablespoons and it still had a great lavender taste.

Directions:

Bring cream, half-and-half, honey and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally; then remove pan from heat. Let steep, covered, for 30 minutes.

Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.

Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).

Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

I served with a warm honey drizzle, which was a perfect compliment!

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