Lavender-honey ice cream

Lavender-honey ice cream

2 cups cream

2 cups milk

1 cup lavender flowers

1/3 cup honey

5 egg yolks

1 tsp vanilla

1/2 tsp salt

a little black sea salt on top to pop the taste of the ice cream

Place the lavender flowers in a saucepan, and cover with cream. Bring to a simmer over medium heat, and then remove from heat and allow the lavender to infuse for an hour. Don’t leave it for any longer than that or it will go bitter. Bring cream back up to a simmer, then strain out the lavender flowers.

Whisk egg yolks together in a bowl. Ladle in a few scoops of the lavender-infused cream, while whisking the egg yolks, then pour the whole mixture back into the saucepan. Add the honey, salt, and vanilla. Cook on low-medium heat, stirring constantly, until the mixture thickens to a custard– about 10 minutes usually.

Remove from the heat. Pour in the milk and incorporate it fully.

Taste the mixture– since lavender flowers vary in strength and flavour, yours might need more milk or honey (if it does, add them a tablespoon at a time until it tastes right).

Put in a bowl and refrigerate until very cold.

Pour into ice cream maker and freeze according to instructions.

Serve with a sprig of lavender on top, and a sprinkling of black sea salt. The salt really brings out the flavour.

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This entry was posted on Wednesday, May 2nd, 2012 at 10:44 pm and is filed under Cooking, Herbs. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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