Tuesday, February 4, 2014

Honey Lavender Ice Cream

I love how in the movie It's Complicated, Meryl Streep confesses that
when she can't sleep at night she makes Lavender Ice Cream.
I can SO relate.  Lavender Ice Cream, when you make it, has the
wonderful aroma of lavender as it steeps in the cream.  When you eat it,
Lavender Ice Cream has its distinct flavor of lavender and
the richness of the cream.  It is just lovely to eat and
a little bit of heaven in my book! 
 I have tried many variations of Lavender Ice Cream.
A really good one is this Honey Lavender Ice Cream which is
sweetened by honey not granulated sugar. 
The honey gives it another added flavor dimension. 
I have made different variations using different milks
with different fat contents. I just really like this one.
It's just pure decadence!
Be sure to use dried lavender used for culinary uses which
insures no pesticides have been used on the lavender.
Some grocery stores sell it as well as gourmet specialty stores.
I'm sure you can find it on the internet as well.
My jar of Culinary Lavender came from
 Nicole's Market & Cafe in South Pasadena.
Although it does require a counter top ice cream maker,
it is not difficult to make, and once put into a container like this
and stashed into the freezer, it is a special sexy treat waiting in
the freezer for any quiet but sexy evening in front of a fire. 
Perfect for lovers (or just yourself!) in the month of February!
Here is how it is made:
Honey Lavender Ice Cream
Recipe source: Gourmet Mag / Sept. 2003
Makes apx. 1 quart.

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 instand-read thermometer; an ice cream maker

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 lage 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 degrees Fahrenheit 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.

Cook's notes:
To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. Custard can chill up to 1 day before freezing.

Enjoy and thank you for stopping by!
This week I will again be joining
Rattlebridge Farm's Foodie Friday


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