Prep 30 mins
Cook 4 hrs
This ice cream produces a delicate melding of flavors. If you are a fan of the honey/lavender combination or just a fan of either, this adventurous ice cream may be for you. I've made this recipe several times as it is becoming a family favorite.
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup skim milk
- 1⁄2 cup honey (use a mild variety, can use more or less)
- 2 tablespoons dried lavender flowers (edible flowers, they're available at Penzeys)
- 2 large eggs
- 1⁄8 teaspoon salt (if you don't have 1/8 tsp, use 1/4 tsp and remove half the salt)
- Bring cream, milk, honey, and lavender just to a boil (150 degrees on a candy thermometer) in a 2-quart heavy saucepan over moderate heat. Stir occasionally, remove pan from heat, and let the mixture steep, covered, for 30 minutes to an hour.
- Pour mixture through a sieve into a bowl, apply pressure to the lavender buds to release all the liquid and then discard the lavender. Reheat over moderate heat until hot (150 degrees).
- Remove pan from heat for a moment and whisk eggs and salt in a small bowl (the cream mix will rewarm quickly and I find it best to take it off the heat to avoid ruining the ice cream).
- Add 1/2 cup hot cream mixture (to the eggs/salt) in a slow stream, whisking constantly. Return cream mix to medium-low heat, whisk the egg/cream mix back into the saucepan, and STIR CONSTANTLY until a candy thermometer reads 170 degrees (do not let it boil).
- Pour through a sieve into a medium bowl and cool completely in the fridge (at least 3 hours).
- Freeze in an ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
- Notes: To chill more quickly, place the final mixture in an ice and cold-water bath for 30 minutes (a larger bowl for the ice water, a smaller bowl filled with the custard that will sit in the "bath"). Stir frequently.