Wednesday, July 14, 2010

Honey Lavender Ice Cream from Janet @ Simply So Good


It's herb week here on my blog and we have a gal who has totally rocked the herb challenge! Janet is getting a bottle Chef Tess All purpose Seasoning and one of my Wise Woman of The East Spice Blend. I have 5 more of each...so keep sending me those herb ideas.

Janet at Simply So Good posted this wonderful Honey Lavender Ice Cream. Anyone who has read my blog knows how I do love a good lavender. Make sure it is "for culinary use" not lavender you find at the craft section. Janet grows her own. See?! I love that!

Janet said,"A while back my daughter was having a tea party with her daughter, Emi. Emi asked her mom how the tea was. Her mom said, "It's delicious". Emi said, "It's because I put divine in it". (I know - so dang cute)

This ice cream definitely has "divine" in it. The subtle flavors of honey and lavender are rich and delicious. "

Honey Lavender Ice Cream


½ cup good-flavored hone
¼ cup fresh or dried lavender flowers
1 ½ cups whole milk
¼ cup sugar
Pinch of salt
1 ½ cups heavy cream
5 large egg yolks


Heat the honey and 2 tablespoons of the lavender in a small saucepan. Once warm, remove from the heat and set aside to steep at room temperature for 1 hour.

Warm the milk, sugar and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top. Our the lavender-infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavor as possible, then discard the lavender and set the strainer back over the cream.

In a separate medium bowl, whisk the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warm egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add remaining 2 tablespoons of lavender flowers and stir. Cover bowl with plastic wrap and refrigerate overnight.

Before churning the mixture strain again pressing on the lavender flowers to extract their flavor. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.


Honey Lavender Ice Cream would make the French proud.

I think it's comparable to the ice cream at Berthillon on Ile Saint-Louis. Not exact, but close. So close.

"Vive la France!"
For the full gorgeous picture by picture tutorial, visit Janet's post: Honey Lavender Ice Cream
Posted by Janet@simplysogood at 3:52 PM

3 comments:

Tracey C. (SugarPunk) said...

Oh my goodness. You inspired me to rush right out to the herb garden and make this! It is soooo good. Hard waiting for it to 'cure'. :) It almost has an almond taste to it - I bet it'd be fantastic with a blueberry sauce. YUM. Thank you!

Chef Tess said...

Well...if I can inspire Sugar Punk...I'm always happy with that! We still make your apple cider caramels often. Thanks for the great comment!

clan of the cave hair said...

oh, I do believe this DOES have divine in it! And I think it needs to accompany two small pieces of perfectly made baklava.