This week, I had to throw in an especially unique ice cream (and a personal favorite). You may not think of dried lavender as a normal ingredient in the kitchen, but it is a French staple. Lavender adds such a simple and subtle flavor. And accentuated with honey, you may find this ice cream to be a new favorite.
- 2 1/2 cups milk (the higher the fat content, the smoother and creamier the ice cream)
- 2 1/2 cups heavy cream
- 2 eggs
- 2-3 tablespoons dried edible lavender (depending how strong you want it)
- 2/3 cup honey
Whisk eggs and add milk, cream, honey and lavender. Place on stove over medium-high heat, stirring to dissolve honey. When mixture just begins to steam and simmer, remove from heat and cover. Let steep for 30 minutes.
Once steeped, strain through a fine mesh strainer to remove all lavender bits. Cover and chill until completely cold. This may take up to eight hours. Once chilled, freeze according to the manufacturer’s instructions. Mine takes 30 minutes.
Eat immediately for a soft-serve style or freeze in a deep freezer for two hours for a harder freeze.
[hr]Video and images by The Gray Boxwood[divider]