[recipe] lavender honey ice cream

Posted on | 14 September 2010 | 3 Comments

Images from here & here.

It's been awhile since I've posted any recipes, but yesterday I tried a little pint of Carmela's Lavender Honey ice cream at Curious Palate and died a little bit. So delicious.

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

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.


3 Responses to “[recipe] lavender honey ice cream”

  1. Trish
    9/14/10, 1:32 PM

    OH my goodness! This sounds absolutely heavenly! Thank you for the gorgeous pictures accompanied by this recipe - best part is it doesn't sound too hard! :) Hope you're having a great week!

  2. Color Collective
    9/14/10, 7:45 PM

    Yum!! Thanks this looks delicious!

  3. {lovely little things}
    9/23/10, 5:46 PM

    I want to try this!