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?

"RHUBY TUESDAY'S" Rhubarb Ice Cream

Homemade Rhubarb Ice Cream!

Do you like homemade ice cream?  We LOVE it and have been making plain vanilla bean ice cream for some time.  I have never tried Rhubarb Ice Cream but in the spirit of Rhuby Tuesdays and Summer....I had to try it!  I'm glad I did - it's really good.  It makes a small batch and I think next time I will double the recipe and even make it a bit thinner by adding more milk.

Here is the slightly modified recipe:

Rhubarb Ice Cream
The recipe says that it serves 8 - not! (maybe 4 - in our family).
3 1/2 Cups Rhubarb - Diced into 1/2 inch pieces
1 Cup Sugar - divided
3 large Egg yolks
2/3 Cup Whole Milk - I used 1 %
1 Cup Whipping Cream
1 tsp. vanilla
In saucepan, combine the rhubarb and 3/4 Cup sugar.  Cover and cook over low heat until rhubarb releases its juices (about 5 minutes).  Uncover and cook over medium heat, stirring frequently until most of the water has evaporated and it has a soft jam consistency (approx. 20 minutes).  Watch closely as it can stick and burn easily at this stage.  Transfer to a bowl.
Whisk the egg yolks lightly in a seperate bowl.  Bring to a boil, gradually whisk the hot milk mixture into the egg yolks.  Return to sauce pan and cook over low heat - stirring constantly until mixture thickens slightly and coats the back of spoon.  Using a fine sieve, strain mixture into the stewed rhubarb.  Add the Cup of whipping cream to the rhubarb.  Chill for at least 2 hours.  Freeze in an ice cream maker according to manufacturer's instructions.

Note - I tried to skip the step to cook the milk and egg yolks "custard" in a saucepan and instead cooked it in the microwave.  It didn't work - the eggs curdled and I had to start over.  You need the constant stirring over the low heat to achieve the smooth custard.


Till next time ......... stay cool and make some homemade Ice Cream - it's going to be a hot week and summa arrives tomorrow!  You won't regret it :).