WHB #92: Honey Lavender Ice Cream


The Chocolate Lady from In Mol Araan is hosting the 92nd round of Weekend Herb Blogging. 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

Honey Lavender Ice Cream 003

was just right.

-========= REZKONV-Recipe – RezkonvSuite v1.4 Button German
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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5 thoughts on “WHB #92: Honey Lavender Ice Cream

  1. katie (Gast)

    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…

    Antworten
  2. kalyn (Gast)

    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!

    Antworten
  3. Ruth (Gast)

    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.

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