I just made a batch of Smitten Kitchen’s Maple Cluster Granola. She uses an egg white in her recipe as a protein “glue” that creates wonderful clusters. Genius. Since I have a “nothing to waste” attitude, I saved the yolk and immediately made room in the freezer for my Cuisinart ice cream bowl.
As I was putting the container of fresh-baked granola away in the pantry, I re-discovered my bag of Culinary English Lavender (grown in Long Island). With lavender, a little goes a long way, so I always have what feels like an endless supply of purple buds.
And so, Honey Lavender Ice Cream.
I just got back from a trip to visit California’s Bay Area and Sierra Mountains. Lavender seems to grow wild there, and in many other places, so if you have fresh lavender accessible, skip the purchased bag and go pick some!
This ice cream smells and tastes like a delicate flower, in a good way. I am almost tempted to lather a cold honey-lavender-ice-cream-mask all over my face, but the temptation to just eat the ice cream is much greater.
(psst…since we are on the subject, have you ever tried Dr. Bronner’s Lavender soap? It’s my favorite!)
Pair the ice cream with fresh strawberries or white peaches. Or serve it over your favorite summer fruit crumble, cake, or pie.
Find more Figs in my Belly ice cream recipes and flavors in the Recipe Index.
Honey Lavender Ice Cream
adapted from Bakeology by Lisa, using David Lebovitz technique
I used 1% milk and one fewer yolk than the original recipe because it was convenient for me and a touch healthier, without compromising on taste or texture
- 1 cup milk (I used 1% milk, but you could use whole if you want)
- pinch of Kosher salt
- 1/2 cup honey
- 2 tablespoons culinary lavender
- 2 cups heavy cream
- 4 egg yolks (large or extra large work fine)
Place the bowl of an ice cream maker in the freezer for at least 24 hours.
Place the milk, salt, honey and lavender in a small pot and heat, stirring with a rubber spatula, until just scalding. Turn off the heat, cover, and let the mixture infuse for one hour.
Meanwhile, place the heavy cream in a bowl and place a mesh strainer over the top. Set the bowl of heavy cream into a larger bowl. Surround the larger outside bowl with ice water.
After an hour, re-warm the milk/salt/honey/lavender mixture. Mix the egg yolks in a small bowl. Very slowly and stirring constantly with either a whisk or a rubber spatula, pour some of the milk mixture (about 1/2 cup) into the yolks. Pour this mixture back into the pot with the remaining milk mixture. Continue to cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Once thickened, pour the custard through the mesh strainer into the bowl of cream sitting in the ice water bath. Stir everything together and let it sit in the ice water bath until the ice cream base is chilled. Once chilled, refrigerate the mixture for a few hours. Churn it in the ice cream maker according to the manufacturer’s instructions.