The Chocolate Lady from In Mol Araan is hosting the 92nd round of Weekend Herb Blogging27.04.2021 **. This week I used lavender to flavour ice cream. I agree with Kalyn, that too much lavender tastes like perfume, but the amount of lavender in this
Honey Lavender Ice Cream
was just right.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4  |
| Title: | Honey Lavender Ice Cream |
| Categories: | Dessert, Ice Cream |
| Yield: | 1 Qt |
Ingredients
| 2 | cups | Heavy cream | |
| 1 | cup | Half-and-half | |
| 2/3 | cup | Mild honey | |
| 2 | tablesp. | Dried edible lavender flowers* | |
| 2 | large | Eggs | |
| 1/8 | teasp. | Salt | |
| Special equipment: a candy or instant-read | |||
| — thermometer; an ice cream maker |
Source
| Gourmet, September 2003 |
| Edited *RK* 07/15/2007 by | |
| Ulrike Westphal |
Directions
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.
Cooks’ 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.
· Ice cream keeps 1 week.
*Available at Penzeys (800-741-7787) and Kalustyan’s (800-352-3451).
Active time: 20 min Start to finish: 8 hr (includes steeping, chilling, and freezing)
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** 27.04.2021 https://kalynskitchen.com/whos-hosting-weekend-herb-blogging/ no longer available
Thyme for Cooking
You’re photo is spectacular! And the ice cream sounds good, too. A light lavendar taste would be very refreshing. I just bought some ‘lavendar-scented goat cheese’. We’ll see…
Gorgeous!
I agree with Katie, this is really a nice photo. I’d have to have a taste of this, just to see if I liked the lavender in it. Besides, I love anything with cream!
Lavender, honey, and ice cream–this has to be wonderful, as long as the lavender is in the correct proportion.
What a stunning photo. It made me want to lick the screen.
I have the lavender – all I’m missing is the ice cream maker. It’s on my wish list and this recipe is definitely bookmarked.
Thanks for sharing.
Yum!
I planted lavender this year and haven’t found any uses for it except in general herb mixes. This is a very intriguing recipe, and a beautiful picture!