A friend of mine gave me a tin of cooking lavender this week so I decided to take another stab at making honey lavender ice cream. I made it years ago but always remembered it being too sweet, unlike my all time favorite at Bi-Rite. I looked online for a few different recipes and compared them to my last attempt before deciding on the recipe below.
What resulted was definitely my best ice cream effort to date! Alex commented how the air bubbles were really small- ha! We were literally licking the bowl and mixing paddle so as not to waste any during the transfer from the ice cream maker to the freezer. YUM!
Adapted from Gourmet, 2003
- 1.5 cups heavy cream
- 1.5 cups half-and-half
- 1/3 cup honey
- 1.5 tablespoons dried edible lavender flowers
- 2 large eggs
- 1/8 teaspoon salt
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 for 15-20 minutes (start tasting it around 10 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 for a few minutes 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, for several hours or overnight.
Churn custard in an ice cream maker according to directions (mine churned for about 25 minutes). Transfer ice cream to an airtight container and put in freezer to harden for at least two hours before serving. Eat within a week though that shouldn’t be a problem.
Next up… lemon almond ice cream!