So I mentioned last week that I was planning to make ice cream over the weekend to celebrate the last day of summer! I ended up making my all time favorite flavor of ice cream and it turned out amazing, totally delicious! If you have not had honey lavender ice cream you should make this asap... or go to Molly Moon's and get a scoop if you are lucky enough to live nearby.
The recipe I used is adapted slightly from the original recipe found in Molly Moon's cookbook.
Ingredients:
2 cups of Heavy Whipping Cream
1 cup of Whole Milk
1 Tablespoon of Culinary Lavender Buds
1/2 cup of honey
1/4 cup of sugar
Special Equipment: Ice Cream Maker
Directions:
Ensure your ice cream maker is ready to go (according to manufacturers instructions), the bowl for my ice cream maker needs to be in the freezer for at least 12 hours prior to using.
Crush the lavender buds with a mortar and pestle.
Add the cream, milk, crushed lavender, honey and sugar to a saucepan. Stir on medium heat until honey and sugar have dissolved. Continue stirring slowly until mixture begins to simmer. (Make sure not to bring to a boil.)
Remove from the heat, cover the saucepan and let sit for 30 minutes. After 30 minutes is over, let chill in refrigerator <or> if you are impatient like me, cool it with an ice bath.
To chill with an ice bath, find a bowl bigger than your saucepan, fill the bottom with ice and then water, set the saucepan inside the bowl. Make sure no ice water gets into the ice cream mixture. Stir the mixture to assist in cooling faster. I cooled mine to 47 degrees Fahrenheit, which seemed to work just fine.
At this point, place your saucepan in the fridge while you get your ice cream ready to go. When ready, pour ice cream mixture into the ice cream maker and mix following manufacturers instructions.
When approximately soft serve consistency, place ice cream into airtight container and place in freezer to harden.
Enjoy! and try not to eat it all yourself :)
