I was in the mood for some ice cream so I decided to make this recipe for Lavender Honey Ice Cream I found on saveur.com. Of course, we couldn’t find lavender honey at our grocery store. However, we did find blueberry blossom honey and a bundle of lavender so I ran with it. The first thing I needed to do was separate the lavender blossoms from the stems.
Next I had to infuse the milk with 1 tablespoon of the blossoms by steeping them over low heat for about 20 minutes. Don’t scald the milk yet. You just want to pull the lavender oil out of the flowers.
Next, beat the egg yolks with the sugar.
Then scald the milk, add the honey and whisk until it dissolves. Be really careful when measuring the honey. Just a little too much will make the ice cream way too sweet. Lower the heat and cook until the mixture covers the back of a spoon.
Lavendar Infused Blueberry Honey Ice Cream
- 6 egg yolks
- ¼ cup sugar
- 2 cups milk
- 5 tbsp. blueberry honey
- 1 tbsp. lavender blossoms
- Heat the milk over low heat and add the lavender blossoms. Let them steep in the milk for about 20 minutes and then strain the milk to remove the blossoms.
- Beat egg yolks until thick and yellow, then slowly add sugar.
- Scald milk, then pour into eggs and sugar in a thin stream, beating with a whisk. Add honey and whisk until dissolved. Cook over low heat, stirring constantly until thick enough to coat the back of a spoon. Cool and refrigerate until cold.
- Pour into an ice cream maker and process according to manufacturer’s directions. Keep ice cream frozen hard until use.