Lavender Honey Ice Cream

If you’re anything like me, you ohh and ahh over food in movies.  So, naturally when I saw It’s Complicated, I wished I had Meryl Streep’s character’s life.  I mean, have you seen her bakery?!?  I watched the movie for the 10th time last week and decided that I needed to make lavender honey ice cream.  Let me tell you, it far exceeded my expectations…it’s absolutely delicious.

you will need:
2 cups heavy cream
1 cup half-and-half
2/3 cup mild honey
2 tablespoons dried edible lavender flowers
2 large eggs
1/8 teaspoon salt

Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat.  Cover and let steep for 30 minutes.

Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until steaming, but not boiling.

Whisk together eggs and salt in a medium bowl, then add 1 cup hot cream mixture in a slow stream, whisking constantly. Pour the egg and cream mixture into remaining hot cream mixture in saucepan, whisking constantly.  Cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes.  Do not let the mixture boil.

Pour custard through sieve into clean bowl.  Set the bowl into a larger bowl that is filled with ice and cold water; this will help the mixture cool faster. Let sit in this ice bath, stirring occasionally, for about 45 minutes, or until about room temperature.  Transfer mixture to an airtight container and place in refrigerator until cold, at least 3 hours and up to a full day.

Freeze custard using your ice cream maker (took me about 35 minutes), the transfer to an airtight container and put in freezer to harden.  Ice cream keeps for up to a week in the freezer.

makes: about 1 quart
time: 30 minutes hands-on prep + 8 hours steeping, chilling & freezing
from: Gourmet

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