Thursday, October 20, 2011

Lavender-honey ice cream

So, the other night I was watching It's Complicated with Meryl Streep and Alec Baldwin and Steve Martin. Don't judge me, it had Steve Martin in it.

Anyway, there's one scene where she mentions lavender ice cream, and I thought, "Ooooooooh!"

So I made some lavender-honey ice cream.

It's not nearly as floral as you think it would be--it's really good, although I'm not sure you could eat a whole lot in one sitting. This is definitely a few-spoonfuls-at-a-time ice cream.

From David Lebovitz:

1/2 cup honey
1/4 cup dried lavender flowers
1 1/2 cups whole milk
1/4 cup sugar
pinch of salt
1 1/2 cups heavy cream
5 egg yolks

Heat the honey and 2 tablespoons of lavendar gently. Once warm, remove from the heat and let steep at room temperature for 1 hour.

Warm the milk, sugar and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top. Pour the lavender honey through the strainer (to strain out the lavender), then discard the lavender and put the strainer back on the bowl.

Whisk together the egg yolks, and slowly pour the warm mixture into the egg, whisking constantly. Scrape the whole thing back into the saucepan, and stir constantly over medium heat until the mixture thickens and coats the spoon/spatula. Pour the custard through the strainer, and stir into the cream. Add the remaining lavender, and chill overnight in the fridge.

Discard the lavender, and make in your ice cream maker.

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