Summer is a time for two of my absolute favorite things: the blooming of fragrant purple lavender and ice cream! So naturally I've looked for ways to combine them and what I've found is a recipe that will have you as delighted as a honey bee in a lavender patch. It truly is the best flower flavor I've tasted in an ice cream, though I must say the Rose and Mint cone I had one summer in New Orleans was a close second. Flower flavored treats are nothing new- around the world blossoms have been used to flavor anything from tea to chewing gum for years. Give this recipe a try and see if it doesn't become one of your favorites!
- 2 cups whole milk
- 1/4 cup dried lavender
- 1/3 cup honey
- 5 large egg yolks
- 1/4 cup sugar
- 1 cup heavy cream
In a medium saucepan, combine milk, lavender, and honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender.
Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium-low heat.
Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled, stirring from time to time. Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container up to 2 weeks