Our selection this week from 'The Perfect Scoop' is Lavender-Honey Ice Cream. This recipe threw me for a real loop. The Piggly Wiggly definitely doesn't carry lavender flowers. I had some in a pot outside~ but that didn't make it through the July heat. Thank goodness for Janice who rushed to my aide!
The lavender flowers are to flavor the honey... next time I will buy lavender honey instead. That was the only hard and messy part.
Lavender-Honey Ice Cream
1/2 cup honey
1/4 cup lavender flowers
1 1/2 cups whole milk
1/4 cup sugar
pinch of salt
1 1/2 cups heavy cream
5 egg yolks
Heat the honey and 2 Tbs lavender, remove from the heat and allow to steep for 1 hour. Warm the milk, sugar, and salt in a saucepan. Take another bowl and set it in an ice bath, fill the bowl with the cream, strain the lavender honey into the cream. When the milk is warm, slowly incorporate the egg yolks. Cook the custard until it is thickened, strain into the cream. Add the 2 remaining Tbs of lavender. This mixture can sit in the fridge overnight to absorb the lavender. Before churning, strain the cream one more time to remove the lavender. Chill according to the directions.
Every week we say 'this is our favorite'. This Lavender-Honey ice cream has the most unusual creamy cinnamony flavor. A real treat!Y'all enjoy!