I think I blog this recipe every year! Especially in January.
I think the lavender tricks me into thinking it is healthy.
You will taste the delicious honey and just a hint of lavender.
Don’t be afraid that it is homemade ice cream.
Go get yourself one of those amazing ice cream attachments for the stand mixer.
All you do is heat the milks and ingredients,
steep a bit(let sit in the liquid for about 30 minutes),
refrigerate and then turn on the mixer for about 20 minutes!
Let me know your favorite ice cream recipe!
(Note: I never have half and half on hand so you can use 1/4 cup heavy whipping cream and 3/4 cup whole milk for this recipe)
- 2 cups heavy cream
- 1 cup half-and-half(see substitution above)
- 2/3 cup mild honey
- 2 tablespoons dried edible lavender flowers*( you can order these online at hillcountrylavender.com)
- 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, covered, 30 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 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, until cold, at least 3 hours.
Freeze custard in ice cream maker. Transfer ice cream to an
airtight container and put in freezer to harden.