Honey Lavender Ice Cream

 

I’ve never made anything with lavender. When we went to N. Carolina to visit, I noticed that they had a lot of baked good products with lavender. When I went to the grocery store, I was lucky enough to find lavender extract from Australia! My sister in law got me this great ice cream book by David Lebovitz, The Perfect Scoop, which happens to have a recipe for honey lavender ice cream! I modified this because I used lavender extract instead of dried lavender flowers. Because the lavender extract is clear, my ice cream was not a light purple, but rather a light brown because of the honey. The ice cream was delicious! Reminded me a little of Earl Grey.

 

Honey Lavender Ice Cream, modified from Honey ice cream recipe (davidlebovitz.com)

 

½ cup honey

1 1/2 cups (375ml) whole milk

1/4 cup (50g) sugar

pinch of salt

1 1/2 cups (375ml) heavy cream

5 large egg yolks

½ teaspoon lavender extract

 

1. In a medium saucepan, warm the milk, sugar and salt.

2. Pour the cream into a medium bowl and set a mesh strainer on top. Nest the bowl in a larger bowl half-filled with ice and some cold water, to make an ice bath

3. In a separate bowl, whisk together the egg yolks. Once the milk is warm, slowly pour half of the warm milk into the egg yolks, whisking constantly. Scrape the warmed egg yolks back into the saucepan.

4. Over medium heat, stir the mixture constantly with a wooden spoon or heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spoon. (don’t overheat or else will be scrambled eggs, which happened to mine. If happened, use a blender to help mix things)

5. Pour the custard through the strainer, stir for a minute or so, until tepid, then mix in the honey and ½ teaspoon lavender extract.

6. Chill mixture overnight. The following day before churning, taste the custard and add additional honey, if desired, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.