Refreshing Lavender Ice Cream

It just keeps getting warmer out there! It’ll be summer soon, and summer is time for beach, sun, sunburns (hopefully not), and ice cream!!! Sure, it’ll melt fast the minute you get it, but it is always worth it on a hot day. While most would reach for the classics, vanilla or chocolate (which I have provided recipes for), a personal favorite of mine is lavender ice cream because it smells amazing and tastes like vanilla with a refreshing twist. The procedure is the same as my other two ice cream recipes, but this time we add lavender to the party! I’ve also been told that adding toasted nuts definitely kicks this up a level, so if you want to add, add them to the ice cream during the last minute or so of churning.

Ingredients:

·      2 cups half and half

·      1 cup heavy cream

·      1 tbsp dried lavender blossoms OR 1.5 tsp fresh lavender blossoms

·      4 large eggs yolks OR 2 large eggs

·      ½ cup sugar

·      ¼ cup wildflower honey

·      ¼ tsp salt

Heat the half and half, heavy cream, and lavender in a saucepan over medium heat until it reaches a simmer. At the same time, whisk the eggs, sugar, honey, and salt together in a large bowl until it lightens in color and doubles in volume. Slowly pour about 1 cup of the cream into the egg mixture and beat until combined, then pour the egg mixture into the saucepan and whisk constantly over medium heat until the custard is thick enough to coat a spoon, BUT DO NOT LET CUSTARD BOIL. Create an ice bath in a large bowl and set a smaller bowl in it. Pour the custard through a fine-mesh sieve into the smaller bowl and stir until it cools. Refrigerate, covered in plastic wrap, until it’s very cold, from 4 hours to 3 days. Pour the custard into an ice cream maker and follow the ice cream maker’s instructions. Spoon the ice cream into a container and freeze for at least 2 hours, and it’ll last for about 3 days.

Enjoy your delicious ice cream and definitely spend some time outside enjoying the beautiful weather! ^_^