The past couple weeks of my life could be known as: “Lavender on Everything.” I’m fine with that.
In this installment, I decided to combine honey and lavender in ice cream. It was a test of patience and resolve, because I’m very into immediate gratification. I knew the recipe would take a lot of time but I was confident that the reward would be worth it.
I wasn’t wrong. I came home last night after a long day and I was so happy that there was a tub of lavender honey ice cream waiting for me in the freezer. I probably could have eaten it all, but I stopped myself. I wanted to try to make a good thing last.
This ice cream also got some colorful comments on Instagram. One person said that he thought the lavender buds on top were ants. Another person asked how I stay so small when all I do is eat ice cream. In response to those: No way I would let ants touch this ice cream. And lots of running, hiking, and walking. Sometimes I eat salad.
One of my friends said this picture looked like a butt:
ANYWAY. Make this honey lavender ice cream as soon as possible. It’s the perfect treat to get you through a Monday or any day when you need extra motivation.
Here is a song that reminds me of this ice cream. It’s sweet with a little kick. It wakes you up.
Honey Lavender Ice Cream
2 cups heavy cream
1 cup half-and-half
2/3 cup mild honey
2 tablespoons dried edible lavender flowers
2 large eggs
1/8 teaspoon salt
special equipment: a candy or instant-read thermometer; an ice cream maker
Bring cream, half-and-half, honey, and lavender just to a boil in a large saucepan over moderate heat, stirring occasionally. Remove pan from heat and let the mixture steep, covered, for about 30 minutes.
During this time, you can prepare an ice bath for later. Fill a large bowl with ice and cold water, allowing enough room for another bowl to sit on top. Make sure the bowl on top is small enough to fit and is centered.
Once the cream mixture is done steeping, pour it through a fine-mesh sieve into a bowl, using the back of the spatula to press the lavender flowers to extract more flavor. Place the mixture in a large saucepan and heat until it gets very hot.
In the meantime, make the custard. Whisk together the eggs and salt in a large bowl, and add 1 cup of the hot cream mixture slowly, whisking as you go. Pour the egg and cream mixture into the saucepan and cook, stirring constantly with a spatula or wooden spoon, until the mixture coats the back of the spatula/spoon and the temperature on a candy thermometer or instant read thermometer reaches 170-175 degrees F.
Pour the custard into the top bowl in the ice bath and cool completely, stirring every so often. Cover and chill overnight.
The next day, put an airtight storage container in the freezer. Freeze the custard in an ice cream maker. You’ll know when the ice cream is done when it starts pulling away from the sides, the paddle in the middle starts clicking, and a finger placed in the ice cream leaves an indentation (kind of like a footprint in the snow).
Use a spatula to scoop the ice cream into the cold storage container and place in the freezer for a few hours (or overnight) to firm up. Enjoy!