What’s Cookin’ – Honey Lavender Ice Cream

I recently became the proud owner of an electric ice cream maker.  My kids and their friends have suffered through being my official taste testers as I learn how to make homemade ice cream.

I bought this little beauty, used, from a friend, and she threw in an ice cream cookbook with it!

The cookbook includes many recipes for ice cream, frozen yogurt, sorbets, granitas, and more.  What is really interesting are the savory recipes included in the book.  I don’t know if I’m quite ready to make avocado ice cream or red bean ice cream or beet granita, but I was interested in the recipe for Honey Lavender Ice Cream.

I have lavender in my garden, but the recipe included instructions to make sure that the lavender you use is safe to eat.  With a little research, I learned that, while all lavender is edible, French lavender is grown for use in potpourri and the like and is too bitter to use in cooking.  English lavender, on the other hand, is sweet and good to use in cooking so long as you limit yourself to using the purple flowers and buds.

Turns out that the lavender I have been growing in my herb garden is English lavender so I decided to try to make this ice cream.  I love making recipes that use unusual or non-traditional ingredients.

Note:  If you do not have lavender in your garden, you can buy it from Penzeys Spices by clicking on the link here.

Honey Lavender Ice Cream ingredients.

Tips on making homemade ice cream:  You must plan ahead to make homemade ice cream.  I have learned to let the ice cream mixture sit in the refrigerator overnight before churning in the ice cream maker.  Not only does it get cold which helps the freezing process during churning, but whatever flavors you are using have time to really meld into the base.  For electric ice cream makers like the one that I have, make sure that the freezer bowl sits in the freezer for at least 24 hours prior to using.  The key to successful churning is a bowl that is completely frozen.  After churning, the ice cream is ready to eat but very soft.  Allow it to freeze overnight for that perfectly frozen ice cream.  They call this “ripening” and it also allows the flavors to completely meld making a very tasty treat.

Here’s how I made my Honey Lavender Ice Cream:

Combine the lavender and the cream in a large saucepan, and bring to a simmer over medium low heat.  Remove from heat, cover, and allow to steep for 15 minutes.

While the cream mixture is steeping (forgot to take a picture – ouch), use a whisk to beat the egg yolks with the honey until thickened and light yellow in color.  Add the flour and beat until well combined.

When making custard style ice creams (the ones with eggs in them), you will need a fine-meshed sieve for straining.  After the cream mixture steeps, you will need to strain out the lavender by pouring it through the sieve.

Temper the egg yolk mixture by slowly adding the cream mixture to it and whisking constantly.  Once completely combined, pour the mixture back into the saucepan.

Turn the heat to low and stir constantly until mixture thickens slightly about 5 to 10 minutes.  Do not let the mixture come to a boil or the eggs may scramble.

Strain the mixture through the sieve a second time, cover, and refrigerate until completely chilled (preferably overnight).

Churn according the directions on your ice cream maker.

Place in a container, cover tightly, and freeze until completely frozen (overnight is best).

Honey Lavender Ice Cream with Honey Lavender Shortbread Cookies.

The ice cream is really creamy and delicious!  There are many layers of flavors that come through.  The lavender tastes just like it smells, and the honey flavor follows it nicely.  Paired with the cookies (I’ll share that recipe on Thursday), this makes a nice and unique Summertime treat.

Yummy!