Yes, darlings, I have been over-sharing a bit lately. Or just sharing. Spreading some awareness.
But awareness is exhausting. I need a break from telling you so much about myself. Because, soon, you are going to know me better than I know myself.
And, besides, it is spring. It even momentarily was get a pedicure and dig out the sandals weather here in Chicago.
So, I dug out some spring flavors and the ice cream maker. And I made you a treat.
Even Cecelia wanted to get in on some ice cream, although, I think the honey + lavender flavor was a bit sophisticated for her.
Which is good.
It meant more for me.
This ice cream has the peppery floral flavor of lavender, the flowery sweetness of honey. And a creamy deliciousness that only comes from using real cream.
Don’t take the use of honey as a thought that this is a healthy ice cream. It is an indulgent treat.
A fantastic, lovely, welcome spring treat.
- 1/2 cup (125 mL) honey
- 8 grams (1/4 cup) dried lavender, divided
- 1 1/2 cups (375 mL) whole milk
- 50 grams (1/4 cup) sugar
- 1 1/2 cups heavy cream
- pinch of salt
- 5 egg yolks
- In a small sauce pan, warm the honey and 4 grams (2 T) of your lavender. Once warm, let it steep for 30 minutes.
- In a medium sauce pan, warm the milk and stir until sugar is just dissolved.
- While the milk warms, place the cream in a large bowl topped with a fine strainer. Pour the honey through the strainer and gently press on the lavender to release flavor.
- Whisk together the egg yolks, warmed milk and sugar mixture and a pinch of salt. Pour those back into the sauce pan. Place the sauce pan over medium heat.
- Stir constantly, scraping the bottom of the pan. When the mixture is thick enough to coat a spoon.
- Pour the custard through the strainer into the honey and cream mixture and whisk to combine. Add the remaining lavender and cover with plastic wrap.
- Chill the mixture for at least 2 hours, but preferably overnight.
- Strain the lavender from the custard.
- Freeze the custard according to your ice cream maker’s instructions. For my Cuisinart, that means a 25 minute freeze in the maker which yields ice cream that has the consistency of soft-serve. For a scoop-able treat, freeze for about an hour.