Honey and Lavender Ice-Cream

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,
slightly modified,

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

while the ice-cream maker churns

then sit a bit and enjoy

this treat!

Till next time ........... what's your favourite ice-cream flavour?