For my birthday last October, my mom purchased the ice cream maker attachment for my Kitchenaid mixer. Being a big proponent of seasonal activities, I reluctantly tucked it away during the cooler months. I waited impatiently to bust it out for what felt like forever, and knew that my first foray into ice cream making needed to be a good one to make up for the anticipation. Expectations were high, I have to admit. But I’m pleased to announce that this lavender honey ice cream recipe far surpassed them. It’s subtly floral, not overly sweet and, while delicious on its own, tastes particularly fantastic atop a slice of dark chocolate cake.
Read on for the recipe…
- 2 cups heavy cream (I used 18%)
- 1 cup half-and-half
- 2/3 cup mild honey
- 2 tablespoons dried edible lavender flowers
- 2 large eggs
- 1/8 tsp. salt
- In a medium saucepan, bring cream, half-and-half, honey and lavender to a boil over medium heat, stirring occasionally. Once it comes to a boil, remove the pan from the heat, cover and let steep for 30 minutes.
- Once steeped, strain lavender using a fine-mesh sieve. Return the cream mixture to the saucepan and heat until hot.
- In a separate bowl, whisk together the eggs and the salt. Grab 1 cup of the hot cream mixture and slowly pour it into the egg mixture, whisking as you go.
- Pour the egg mixture into the saucepan and cook over low heat, stirring constantly, until thick (it should coat the back of your spoon - about 5 minutes). Make sure you don't let it boil.
- Pour the custard through the sieve and let cool completely, stirring occasionally. Once cool, chill until cold (at least 3 hours, but up to a day).
- Run the custard through your ice cream maker, according to manufacturer's directions, transfer to airtight container and enjoy!
- The ice cream will keep for a week (if it lasts that long).
All images original to Lark & Linen
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