Not too long ago, I was driving by a yard sale and on a whim I decided to stop and take a look. I only had $7 in my pocket so I was pretty sure I wouldn’t be scoring a big find. Boy, was I wrong. Out of the corner of my eye, peeking out from under the table, I spotted a brand-new, never-opened Cuisinart Ice Cream Maker. I offered all the cash I had and remarkably they accepted!
We already had an ice cream maker at home...you know, the hand crank kind where you layer ice and rock salt, and have to convince the kids that hand churning ice cream is F-U-N? Every time the ice cream was ready, the rock salt would end up seeping into the end product, tasting gross and we'd all end up cranky.
So now with the Cadillac of all ice cream makers at a Pinto of a price, I was ready to make something special and be happy with the results. This Lavender and Honey Ice Cream combines local honey with lovely lavender that’s now in full bloom. I experimented with adding something called "honey powder" that I purchased at a nearby market. Apparently it is not honey rather crystallized agave nectar. Despite the rather deceptive marketing, I figured it would work as a sub for granulated sugar.
The resulting ice cream tastes light, refreshing and perfect for a summer party, particularly a girls-only event like a baby or bridal shower. I say this partly because my older son informed me that guys don’t eat “purple flower ice cream”. That’s fine sweetie…more for me.
Lavender and Honey Ice Cream (Recipe adapted from nativefoodandwine.com)
- 2 cups heavy cream
- 2 cups whole milk
- 1/3 cup honey (ours from Jackson Mills Honey, St. Louis Mo)
- 1/2 cup honey powder (or use granulated sugar)
- 2 tsp. culinary dried lavender (Winding Brooks Estates, Eureka, MO)
- 2 egg yolks (ours from Sparks Farm, Warrenton, MO)
- Heat cream, milk and lavender in a saucepan; stir constantly until tiny bubbles form.
- Pour mixture through strainer to remove lavender and pour back into saucepan.
- Stir in honey powder (or sugar) and honey. Heat slowly, stirring constantly until sugar dissolves.
- Whisk yolks in a small bowl, slowly add some of the hot mixture to the yolks; then slowly add egg mixture into the saucepan whisking the entire time. Continue to cook until mixture thickens.
- Quickly remove from heat, cool in an ice bath to bring down temperature, cover and chill for about an hour.
- Then add to ice cream maker and follow manufacturer's directions.
- Transfer to an airtight container and freeze until ready to enjoy.