Lavender Honey Ice Cream

13 May

So I’m hosting a cheese and wine thing this Friday – doing the usual pairings: 

  • meats from Oyama Sausage Company on Granville Island – wild boar procuitto and lamb chorizo.
  • condiments – Silkameen honey, spanish peppers, cipollini onions, date bread, quince paste
  • cheese – a blue, stilton, cheddar, riopelle, a spanish hard cheese.
  • fruit – pears, dried figs and cranberries
  • drinks – a Moscato d’Asti (my drink of choice for a sunny Sunday afternoon), Golden Star White Jasmine Sparkling Tea and a Kettle Valley Starboard (port).

So what am I missing? Dessert! Which will be Lavender Honey Ice Cream. Variations of the recipes below. Bon appetit! 

Lavender Honey Ice Cream – from The Perfect Scoop, by David Lebovitz  

  • 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

1) 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. 

2) 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. 

3) 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. 

4) 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. (UPDATE: Don’t think that it’ll turn into a thick custard! Just when it starts to get glossy and thick, get it off the stove or in a few seconds it’ll turn into scrambled eggs!) Pour the custard through the strainer and stir it into the cream. Add the remaining 2 tablespoons lavender flowers. Refrigerate overnight. 

5) 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. 

TOPPINGS: Roasted Blueberries :  spread fresh or wrinkly blueberries out on a cookie sheet, sprinkled them with sugar and roasted them at 400F until they soften and release their juices. OR throw them into a pot of maple syrup and warm it until they pop. 

NOTES: Since whipping cream comes in 355ml(?) and it calls for 275ml, what to do with the 80ml? Dump the whole thing in I say, cut down on the milk if you want to. More lavender better than less. Infuse the lavender and honey overnight if you want, final infusion 12 hours at least. Don’t overdo the sugar.

Update: This is my go-to HG recipe! HG in makeup speak = holy grail. The honey binds the flavours together creating an all rounded taste. Best part is, no one can guess that it’s honey.

 

*** 

Blueberry-Lavender Ice Cream – From Country Living 

Yields: 4 1/2 cups 

  • 3 cup(s) heavy cream
  • 1 cup(s) whole milk
  • 1 tablespoon(s) dried lavender flowers
  • 8 large egg yolks
  • 1/2 cup(s) sugar
  • 1 1/2 teaspoon(s) vanilla extract
  • 1 cup(s) blueberries
  •  1. Make the ice-cream base: Scald the cream, milk, and lavender flowers in a medium saucepan. Remove pan from heat, cover, and allow to steep for 30 minutes. Fill a large bowl halfway with water and ice and set aside. Strain the mixture back into the saucepan and heat just until it reaches a boil. Whisk the egg yolks and sugar in a large bowl until they become thick and pale. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon — about 2 minutes. Immediately remove from heat, strain, and cool completely in the prepared ice bath. Stir in the vanilla extract. 

    2. Make the ice cream: Process in an ice-cream maker according to manufacturer’s instructions. Transfer to a medium bowl and fold in the blueberries. Cover completely by placing plastic wrap directly on the ice cream surface and store in freezer for up to 1 week. 

    ***
     
    Honey Lavender Ice Cream – Gourmet | September 2003

    Active time: 20 min Start to finish: 8 hr (includes steeping, chilling, and freezing 

    Yield: Makes about 1 qt 

  • 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
  • Special equipment: a candy or instant-read thermometer; an ice cream maker 

    1. 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.
    2. 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.
    3. 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).
    4. Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
    5. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.Cooks’ notes: • To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. • Custard can chill up to 1 day before freezing. • Ice cream keeps 1 week. 

     *** 

    Lavender Honey Ice Cream – french style 

    SERVES 6 

    This ice cream is best when made with true miel de lavande, French lavender honey from Provence, which is produced by bees that feed primarily on lavender blossoms, imparting a creamy texture and distinctive flavor and scent. 

    • 6 egg yolks
    • 1⁄4 cup sugar
    • 2 cups milk
    • 5 tbsp. lavender honey

    1. Beat egg yolks until thick and yellow, then slowly add sugar. 

    2. Scald milk, then pour into eggs and sugar in a thin stream, beating with a whisk. Cook over low heat, stirring constantly until thick enough to coat the back of a spoon. Cool and refrigerate until cold. 

    3. Pour into an ice cream maker and process according to manufacturer’s directions. Keep ice cream frozen hard until use. 

    This article was first published in Saveur in Issue #1 

     *** 

    Double Lavender Honey Ice Cream 

    • 2 cups heavy cream
    • 1 cup whole milk
    • 1/2 cup lavender honey
    • 1 tablespoon dried flowers
    • Pinch sea salt
    1. In a heavy pan over moderate heat, warm all ingredients until tiny bubbles are just beginning to form around the edges. Remove from heat, cover, and let steep for 30 minutes.
    2. Strain cream mixture through a sieve, discarding lavender.
    3. Cover custard with plastic wrap and refrigerate until chilled, at least 4 hours.
    4. Freeze custard in an ice-cream maker according to the manufacturer’s directions. Pack into a container, cover tightly, and freeze until firm.

    Beverage pairing: Casta Diva Cosecha Miel Moscatel, Spain. Muscat is a grape strong with floral perfume, which makes a nice liaison with the lavender in the recipe. The wine also brings flavors of honey and ginger, which should make for a complex, almost savory pairing with the ice cream.

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    One Response to “Lavender Honey Ice Cream”

    1. AgesseMub May 15, 2010 at 11:40 AM #

      Just want to say what a great blog you got here!
      I’ve been around for quite a lot of time, but finally decided to show my appreciation of your work!

      Thumbs up, and keep it going!

      Cheers
      Christian, iwspo.net

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