I LOVE lavender, everything about it- the color, smell, taste, feel, the look. I was hanging on a friend’s patio the other day and she had it everywhere in pots and I had almost forgotten how much I loved it. I was reminded of my old garden and pots of lavender that the honey bees used to hang on. There is something very therapeutic about playing in the dirt and just having plants around you. If I ever get another outdoor space it will be filled with lavender. I’m inspired now to make my lavender ice cream which is seriously to die for. So if you are in the mood for something different here is the recipe (Kitchenaid ice cream maker attachment was the best amazon purchase I’ve made). Photos via Pinterest
- 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 cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.