Homemade Lavender Ice Cream
Lavender is easily found at any health food stores, farm markets or grown in your own garden. It makes a wonderfully tasty ice cream.—Taste of Home Test Kitchen, Greendale, Wisconsin
Total TimePrep: 40 min. + chilling Process: 20 min. + freezing
- 2 cups milk
- 1/3 cup honey
- 1/4 cup dried lavender flowers
- 5 egg yolks
- 1/4 cup sugar
- 1 cup heavy whipping cream
- In a saucepan, combine the milk, honey and lavender. Bring to a gentle boil. Cover and remove from the heat; let stand for 5 minutes.
- Strain, reserving the milk; discard lavender. In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 4 minutes. Return milk to the saucepan; bring to a simmer over medium-low heat. Add a small amount of milk to eggs; return all to pan. Cook and stir over low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 12 minutes. Remove from the heat; stir in cream.
- Set saucepan in ice and stir mixture for 5-10 minutes. Cover and refrigerate overnight. When ready to freeze, pour milk mixture into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions.
Editor's NoteVerify that flowers are edible and have not been treated with chemicals.
Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.
Nutrition Facts1/4 cup: 244 calories, 16g fat (9g saturated fat), 182mg cholesterol, 46mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 4g protein.
Originally published as Lavender Ice Cream in Birds & Blooms August/September 2000
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