Ever since I had a chocolate lavender cupcake and a lavender creme brule within a month of each other last fall I’ve been meaning to try making lavender ice cream. That was last fall, and though I did go out and buy some lavender right away I made a chocolate lavender cake with it instead. So now in July I try lavender honey ice cream and it’s a big success! Preceded by coconut milk mint, which is the second incarnation of that particular flavor, and followed by another custard this time with Baileys and made by my friend the professional (:
Then I have small containers of berry, cookies and cream, and thin mint ice creams from a lovely local dairy (well, not local to here, but that’s neither here nor there). And some pb klondike bars. So I am very rich in iced creamy deliciousness of late!
1/3: Coconut milk and mint
One can of coconut milk–heat up and dump in dried mint till it’s full of tiny green leaves (at least several Tablespoons). Add sugar to taste till it’s just a little sweeter than you like it. (half a cup?) Let steep till the mint is soft. Let cool till room temperature or there abouts. Freeze in ice cream maker, store in freezer. Lasts pretty long with a good consistency.
2/3: Lavender Honey Ice Cream
The internet seems to think that this is a common thing in the south/in Texas. Well, it’s pretty tasty. I got my lavender this time from a good friend’s mom who grew it for decorations at her wedding. So delicious and fragrant!
Via Epicurious, who gives more thorough directions: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 dairies, honey, and lavender to a boil. Take off heat and steep 30 min. Strain out lavender, discard. Return milks to heat. Whisk eggs and salt. Temper, add to milks. Heat till coats back of spoon (don’t boil once the eggs are in it!!). Strain, chill, put in ice cream maker. I made the custard long before turning it into ice cream (which is what you’re supposed to do but I rarely do. It seemed to turn out creamier, so I might make some effort to try this more often!).
3/3: Baileys Ice Cream, via SugarObscura2 c cream 2 c milk (whole by preference) scant 1 c sugar (try 1/2 cup) 6-9 egg yolks (try 7ish) pour in Baileys till delicious
boil milk, make custard, heat till coats the back of spoon, add Baileys till it’s tasty. Chill, put in ice cream maker. (Note to self: this is a little big for my ice cream maker, do half and half next time, or reduce the quantities.) Then make a delicious egg white omelette. They are good with a little sugar dipped in rice vinegar and soy sauce.
This is from the classic, or so I’m told, recipe for crème anglaise which is 1 quart of liquid, stabilized with 7-10 egg yolks, and 1 cup of sugar. Or: 2000 g milk, 700g cream, 200g non-fat milk powder, 560g sugar, 12 g cremodan 30, 360 g egg yolks. (You know, if you have an accurate scale and some cremodan lying about! which would be nice)
Everyone seems to like it, including me. 🙂