Lavender Honey Ice Cream
Lavender honey ice is the perfect complement to a blackberry thyme crostata.
There's definitely a floral essence to the ice cream, but it's not overwhelming. The flavor is beautiful in it's simplicity, and it sure is a nice change of pace from your standard vanillas, chocolates, and strawberries. Even though it is simple and pairs well with other desserts, it stands up on its own as a great way to end a meal.
Lavender Honey Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup mild honey
- 3 tablespoons dried edible lavender flowers
- 2 large eggs
- 1/8 teaspoon salt
- In a medium saucepan combine cream, milk, honey, and lavender. Bring to a boil, stirring occasionally. Turn off heat and let steep, covered, for 30 minutes.
- Strain the mixture into a bowl and discard the lavender. Return mixture to saucepan and heat over medium heat until hot.
- Whisk together eggs and salt in a medium bowl. Add 1 cup hot cream mixture to the eggs in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over medium heat, stirring constantly with a wooden spoon, until thick enough to coat back of the spoon.
- Strain custard into original bowl and cool completely, stirring occasionally. Cover with plastic and chill in the refrigerator until cold.
- Churn the custard in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a freezer safe container and freeze until desired texture is reached.
Recipe slightly adapted from Epicurious