Honey & Lavender Ice Cream

One of my dear friends just had a baby! Which led to me think about her incoming lack of sleep and adjusting to motherhood (well, from what I've heard from other friends).  I looked up foods to eat while nursing on google and found that milk products are great- and to consider the flavors you're ingesting.

I considered all of this in choosing some lovely Honey & Lavender ice cream from BiRite Creamery's cookbook, Sweet Cream and Sugar cones to make for her. I used all organic ingredients as well!

after straining, I knocked into this container during the second straining process and knocked nearly half of it down the sink unfortunately. This just meant there was a little less to churn, but there was plenty to fill some little jars for great presentation. I didn't take anymore pictures after the spill though out of anger...

The flavor of this ice cream is funny at first, and is best enjoyed in a small amount. The Bi-rite book suggests a scoop of Salted Caramel to go along with it... so I also made them a batch of that as well just for good measure!

Recipe Here!!

Bi.Rite Creamery Honey & Lavender Ice Cream (From Sweet Cream & Sugar Cones)

 Ingredients 

1 3/4 cups heavy cream, at room temperature 

1/2 cups honey 

3/4 cup 1% or 2% milk 

1/4 teaspoon kosher salt
2 tablespoons of dried lavender  

5 large egg yolks 

In a heavy saucepan, heat together the milk, cream, honey and salt. When it begins to bubble, remove from the heat, add the dried lavender, cover and allow to steep for 15-20 minutes (stir every 5 minutes to check the development of the flavor). 

In a medium heatproof bowl, whisk the yolks just to break them up. 

Once you've got the flavor you like, strain the milk through a fine mesh sieve, being sure to press the lavender to get all the milk and essential oils out.  Then, return the milk mixture to the pot  and heat over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium. 

Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. 

Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture from the bowl back into the pan.  Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula, and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.  

Strain the base through a fine-mesh strainer and into a clean container. Set the container into an ice bath, wash your spatula, and use it to stir the base occasionally until it is cool. Then cover base with plastic wrap and refrigerate for at least 2 hours or overnight. 

Freeze the Ice Cream: 

When the base is completely chilled, freeze in your ice cream machine according to the manufacturer's instructions (i loove my cuisinart machine; the bowl has to be kept in the freezer but it works so well and freezes everything in about 15 minutes). While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away, or for a firmer ice cream, freeze for at least 4 hours.

This is really great served with a scoop of salted caramel!!