It's the beginning of summer.
Is it okay to talk about ice cream yet, and all of the other magical necessities available during the warmer months?
e.i. iced coffees, ceiling fans, fresh flowers, late night walks, bike ride, sandy hair, dirty feet, shrimp, scallops, lobster (oh my!) and sticky fingers covered in ice cream, undoubtedly.
Ah, the beginning of summer. It calls for lavender. It calls for sweet honey. it calls for cream and eggs and midnight sugar cravings.
A total win by all accounts.
HONEY LAVENDER ICE CREAM
1 3/4 cups milk, chilled
1 cup half and half, chilled
1/4 cup heavy cream
1/4 cup organic honey
1/2 tablespoon dried lavender buds
4 egg yolks
pinch of salt
ice cream maker
Place ice cream bowl in freezer at least 24 hours prior to using.
In a saucepan, stir cream, milk and half and half together over medium-high heat. Once lightly boiling, reduce heat and stir in egg yolks, one at a time. Turn off heat and remove saucepan from burner.
Add in lavender buds and honey. Continue to stir for a few minutes, making sure to break up the egg yolks. Let the mixture sit for 10 minutes.
When cooled a bit, strain the mixture through a fine mesh strainer or a fine colander to remove lavender buds. Discard immediately (some may remain).
Pour mixture into a large bowl and cover with a cloth or plastic wrap. Refrigerate for at least 1 hour, or overnight, until mixture cools and thickens.
When ready, remove ice cream maker from freezer and pour mixture into the cold basin. Prepare according to ice cream maker's instructions, mixing for about 25-30 minutes.
Transfer ice cream to a freezer-safe container (I usually go with loaf pans) and freeze to harden for 1-2 hours until ready to serve.