Double Lavender Honey Ice Cream Recipe
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This makes a lovely warm-weather dessert with sliced fresh strawberries and shortbread cookies. Lavender is an easy herb to grow, but you can also find edible lavender flowers sold at online spice shops like Penzeys.
INGREDIENTS
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup lavender honey
- 1 tablespoon dried lavender flowers
- Pinch sea salt
INSTRUCTIONS
- In a heavy pan over moderate heat, warm all ingredients until tiny bubbles are just beginning to form around the edges. Remove from heat, cover, and let steep for 30 minutes.
- Strain cream mixture through a sieve, discarding lavender.
- Cover custard with plastic wrap and refrigerate until chilled, at least 4 hours.
- Freeze custard in an ice-cream maker according to the manufacturer’s directions. Pack into a container, cover tightly, and freeze until firm.
Beverage pairing: Casta Diva Cosecha Miel Moscatel, Spain. Muscat is a grape strong with floral perfume, which makes a nice liaison with the lavender in the recipe. The wine also brings flavors of honey and ginger, which should make for a complex, almost savory pairing with the ice cream.
A great, simple recipe (no custard to make, just heat the cream and milk) that exudes a summer's day in Provence. I will definately make it again. Would love to find a way to reduce the fat and/or sweetness for a healthier version.
This was so...lovely...! That's the best word I can think to describe it. It was so easy to make and came out to be such a great surprise at a recent dinner party. Thank you, Stephanie, for such a wonderful recipe!