One of the many great benefits of having a big wedding are all of the really great gifts your family and friends buy you. Conveniently, my sister got married last year and until they have a house of their own to store all of their many cool things, I get them. 🙂 One such item I’ve temporarily borrowed was their ice cream maker. I’ve always wanted one, but for some reason just never got around to buying one of my own.
It sat in our basement for a couple of months, but I finally broke it out last weekend to try a recipe I’ve been dying to make ever since I saw Its Complicated – Lavender Honey Ice Cream.
- 1 1/2 c. whole milk
- 1 1/2 c. heavy cream
- 5 egg yolks
- 1/4 c. dried lavender
- 2/3 c. honey
- 1/8 tsp salt
Combine milk, cream, lavender, salt, and honey in a saucepan and heat over medium-high heat until boiling stirring constantly to keep the milk from curdling. Once the mixture comes to a boil, remove from heat, cover, and let steep for 5 minutes. Pour the milk mixture through a fine mesh sieve to remove the lavender and return to the saucepan.
In a separate bowl, whisk the egg yolks until they turn a lighter shade of yellow. Slowly pour in about 1 cup of the hot cream into the egg yolks while whisking constantly. This tempers the eggs so they don’t just scramble when you combine them with the remainder of the cream mixture. Now pour the tempered eggs into the remainder of the cream mixture in the saucepan. Heat the saucepan over low-medium heat until the mixture thickens enough to cover the back of a wooden spoon (it’ll be like pudding before it sets). DO NOT BOIL. Once the custard has thickened, pour into a bowl set in an ice bath. Cover and put in the fridge until cooled through (at least 3 hours).
Freeze custard in an ice cream maker. Flavor should last 1-2 weeks in an air tight container in the freezer.