My first taste of Lavender Ice-Cream
was in Tofino, BC
I had to try making some
because I have so much Lavender,
because I love Ice-Cream,
because this is such an exotic flavour,
because - well, just because!!
I used a Martha Stewart Recipe,
and it turned out quite good.
Here's the recipe if you would like to try making this ....
2 Cups whole milk
1/4 Cup dried Lavender - I used a handful of fresh flowers and "muddled" them a bit with my pestal before adding the milk.
1/3 Cup Honey
Bring this to a gentle boil, remove from heat, cover and let steep for 5 minutes (I left it steeping for at least 30 minutes). Strain the mixture and discard the Lavender.
Now combine 5 egg yolks with
1/4 Cup of Sugar. Beat on medium-high speed until very thick and pale yellow (3-5 minutes). Meanwhile, return the strained milk to a medium saucepan and bring to a simmer over medium-low heat.
Add half the hot milk to the egg yolk mixture - whisk till blended and pour this into the sauce pan with the remaining hot milk. Stirring constantly, cook over medium heat till "custard" thickens enough to coat the back of a wooden spoon.
Immediately remove from heat.
Strain mixture (if desired) into a bowl and chill
in an ice water bath or refrigerate for several hours.
Now get out your ice-cream maker
start the freezing (according to your manufacturer's instructions).
You can weed the front flower bed
or go about your daily chores
then sit a bit and enjoy
Till next time ........... what's your favourite ice-cream flavour?