Lavender Honey Ice Cream

This recipe for Lavender Honey Ice Cream is from my favorite ice cream cookbook. The Perfect Scoop, by David Lebovitz, has a recipe for just about every flavor you can think of and more. I have to admit I’m a little scared to try the Roquefort Honey Ice Cream, (blue cheese ice cream just doesn't sound right to me) but everything I have tried has turned out great. The Lavender Honey Ice Cream recipe requires a few steps, but it’s definitely worth the effort.

Lavender Honey Ice Cream

2 1/4 cups all purpose flour
½ cup good flavored honey
¼ cup dried or fresh lavender flowers
1 ½ cups whole milk
¼ cup sugar
Pinch of salt
1 ½ cups heavy cream
5 large egg yolks

Heat the honey and 2 tablespoons of the lavender in a small saucepan until the honey is fluid. Remove from the heat and set aside to steep at room temperature for one hour.

Pour the cream into a large bowl and set a mesh strainer on top. Pour the lavender infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavor as possible, then discard the lavender and set the strainer back over the bowl.

Warm the milk, sugar, and salt in a medium saucepan. In a separate medium sized bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to prevent the eggs from cooking, then scrape the mixture back into the saucepan.

Stir the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon. Pour the custard through the strainer and stir it into the cream. Add the remaining 2 tablespoons lavender flowers. Refrigerate overnight.

Before churning, strain the mixture again. Press the lavender flowers to extract as much of their flavor as possible. Discard the flowers, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

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