Lavender Honey Ice Cream

To celebrate Mother's Day this year we decided to whip up a batch of homemade ice cream. While not difficult, it does require planning. There are a few steps involved and it takes time to complete the process. But the result is something so flavorful and satisfying, I think it's worth the effort. So if you happen to have an ice cream maker collecting dust in your cupboard, it may be time to take it out and treat yourself to some creamy decadence. If you don't have an ice cream machine, fear not. You can still achieve frozen dessert perfection with just a little extra effort. So there's really no reason not to start making your own ice cream today!

Once you master the method, the possibilities are endless. In our house we have already begun negotiating our next batch. We all love chocolate, but strawberry season is right around the corner and oh so tempting. Of course the topic of potential mix-in ingredients opens a whole new discussion. Nuts or chocolate bits or caramel? We may just have to work our way through all of them. 

My two favorite sous chefs. So many years ago, but it seems like only yesterday. 

Edible lavender can be found at some food markets and specialty spice shops.

Steeping the lavendar gives it time to impart it's delicate, floral flavor.

Basic custard technique.
Always be sure cook gently until thick enough to coat the back of a wooden spoon.

A good thermometer is a handy tool in the kitchen.

Lavender Honey Ice Cream

Serves about 6

Ingredients: 

21/2c heavy cream

1/2c whole milk

2/3c honey

2 tbl  edible lavender

2 eggs-room temperature

pinch of salt

Directions:

1. In a saucepan over medium heat, bring the cream, milk, honey, and lavender to simmer.

2. Remove from the heat and let steep for 30 minutes.

3. Using a fine mesh strainer, strain the mixture into a small bowl , discarding the lavender.

4. In another bowl, gently beat the eggs and salt. Add 1/2c of the warm cream mixture into the eggs, stirring constantly. Add another 1/2c of cream. Stir to combine.

5. Return the saucepan to the stove. Over low heat, add the strained cream mixture. Add egg mixture and gently stir with a wooden spoon for several minutes until thickened. Test with a thermometer. Once the mixture reaches 170 degrees, lift the spoon. Flip your spoon and run your finger through the cream. If the mixture leaves a clean path on the back of the spoon, your custard is done.

6. Strain the custard into a container with a lid and place in the refrigerator to cool completely.

This typically takes 2-3 hours.

7. Once the mixture is cool, process in your ice cream machine according to its directions. Once thickened (mine takes about 20 minutes) place in an airtight container and freeze until firm. 

*I find it's best to make this the day before you plan to serve it to give the ice cream time to properly harden and for the flavors to bloom.

**If you don't have an ice cream machine, simply remove the custard from the freezer after 45 minutes and stir. Return to the freezer and continue stirring every 30 minutes for about 2 hours or until frozen. Alternatively, you can use a hand mixer or blender for a really vigorous stir.