Lavender-Honey Ice Cream

22 09 2012

Some back story is needed here.  A few years ago when Katie and I got married we were gifted with a certificate at a store in Corvallis, Oregon called The Inkwell Homestore .  Now, here’s the problem…I could spend thousands of dollars in this store without trying real hard, so this generous gift presented a challenge.  Furniture, home furnishings and an awesome high end kitchen wares section.  We looked at stock pots, grill pans, a little of everything, then we came across the perfect solution…an ICE CREAM MAKER!

Fast forward two years.  We were over at our best friends, the Sheddens house, doing a little hedge trimming at their new home to help out and literally almost tripped over a large lavender plant that was at a perfect time to harvest.  I mentioned to Kelli that she ought to harvest some for cooking.  The next weekend she surprised me with a large bag of fresh lavender blossoms.

At first I decided that the best use for us was to make a lavender simple syrup for lemonade (and possibly the addition of citrus vodka) so that’s what I did, a cup and a half of both water and sugar and the lavender blossoms, brought it up to heat on the stove, turned it off and let it steep for about a half hour, man the house smelled awesome!  Later that night, our friends the Sheddens came over to watch some Thursday night football (Sorry about those Bears Matt), eat some dinner and tried out that lavender lemonade, which was awesome.

My father-in-laws birthday was the following Sunday and we had invited them over for dessert that evening…now what to do.  This guy doesn’t really bake although my wife Katie is a great baker.  I still wanted to contribute.  What about that ice cream maker, remember that way back in the story?  Yes, well…it’s still in its original box, never having been opened or used.  Lavender Ice Cream, that sounds awesome!  So never having made ice cream before, I went on an all points search for recipes and it seems that I might have jumped the gun on using all the blossoms to make the simple syrup that I’d done earlier in the week as NONE of the recipes I found used syrup, rather they asked to steep the blossoms in milk/cream/half-and-half..crap!

Said heck with it, I’m going to do it with simple syrup, let’s see how this goes.  Now after all that, let’s get to the recipe.

  • 2 cups half-and-half
  • 1/4 cup lavender simple syrup (guide on making is listed above)
  • 3 large egg yolks
  • 2/3 cup honey
  • 1 cup heavy (whipping) cream

A little prep is necessary as you’ll need both an ice bath to cool your custard as well as a double boiler set up so you don’t heat it to fast.

in the top of your double boiler, combine the half-and-half with your lavender syrup, bringing it up to where it starts to steam and remove from the boiler.

Whisk the egg yolks until smooth and whisk in the honey.  After combined, whisk in a small amount of the half-and-half to temper the egg yolk mixture so it won’t scramble then pour back in to the top of the double boiler.  Cook slowly over the boiler for about 10 minutes until the mixture coats the back of a spoon.  From here, take the top of your boiler and immediately place in your ice bath, stirring to cool the mixture to room temperature.  Once you’ve reached this point, place in the refrigerator until cold.

From here you’ll follow the directions for your individual ice cream maker.

Your house will smell of both lavender and honey for some time (have something available to eat in the meantime as it does whet the appetite).




2 responses

7 04 2013
the winegetter

I love home made ice cream. Need to get an ice cream maker…just have to.

7 04 2013
Thomas Leggate

You really should, the possibilities are endless!

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