Ice cream is one of my favorites…of all time. I used to skip meals so that I could dig into a whole quart (I have since come to my senses). I actually even had my own Haagen Dazs flavor a while back. This recipe is not quite as amazing but tasty just the same. It’s unique with the addition of lavender but would do just fine without it and would be a more neutral flavor but just as yummy. Make it dairy free and use coconut milk…deelish!
Honey Lavender Ice Cream
INGREDIENTS:
2 cups grass fed whole milk
1 cup grass fed heavy cream
1/4 cup dried lavender
1/2 cup honey
3 large pasture raised eggs
Makes 1 quart
DIRECTIONS:
Bring milk, cream and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
Whisk together honey and eggs in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Return to the saucepan and cook over moderately low heat, whisking constantly, until thick enough to coat back of spoon; about 5 minutes (do not let boil).
Pour custard through a fine mesh strainer into a storage container and cool completely, stirring occasionally. Refrigerate 3+ hours. Freeze custard in ice cream maker according to manufacturer directions. Transfer ice cream to an airtight container and store or eat immediately!
Tips & Notes~
Leave out the lavender if you would like a more mild flavor and substitute with 2 teaspoons real vanilla extract.
For a dairy free option you can use full fat coconut milk in place of the dairy.
