Honey Lavender Ice Cream
Friday night I (1) sliced the bottom of my toe open, (2) tripped on a tennis ball and fell flat on my face, and oh, oh, OH, (3) legitimately fell waist deep into a dirt hole… Yes, an actual hole in the middle of the ground. As in, I was walking perfectly normal one second and at the bottom of an empty abyss the next.
If that night was any indication of how this year is going to turn out, I’m in for an absolute treat… Lucky me.
I’m beginning to realize just how open I am on the Internet and am starting to question whether or not honesty is really the best thing. If you think about it, I’m basically on the same level as Paul Ryan, or something… Every move and decision I make is documented and plastered all over the Internet for everyone who is anyone to see (translation: I’m dangerously close to facebook and social media oversharing).
I’ve been putting this off long enough.
I’ve been trying to ignore you all summer… Merely for the purpose of looking good in a bathing suit and being super over-dramatic about life. But now I think it’s time. I’m tired of summer and my sweaty skin and sticky sheets. I’m tired of iced coffee and my hair up in a disgruntled mess of a bun…. Fall classes start today and I want the comfort of zippers and flannel, of comforters and hot cider. I want the comfort of ice cream without having to fear small bikinis and tight skirts.
But friend, I think it’s time I reunite with you. You’ve been there for me through thick and thin and always make me feel good… Even when you sit on my hips and don’t always make me look good. Whatevs… Our relationship is a give-and-take sort of thing. Plus, the start of class means over-sized sweaters and cute boots are right around the corner and we all know how much I really like those.
I used fresh lavender buds to boost the flavor and honey as the main source of sweetener. The creamy, rich, and delicious texture comes from using mostly non-fat milk, a little cream, and eggs, yet the combination of honey and lavender makes it taste totally light and fluffy – a total win on all accounts. With only a pinch of granulated sugar, this is totally (almost) healthy and totally (super) delicious.
Damn right… Ice cream rocks. Few things are better. Don’t act like that’s not true.
So enjoy this. Really. Enjoy it. Bring on the fall and the wonderful over-sized sweaters and wool socks.
Honey Lavender Ice Cream
1 3/4 cups milk, chilled
1 cup half and half, well chilled
1/4 cup heavy cream, well chilled
1/4 cup organic honey
1 tbsp dried lavender buds
4 egg yolks
Ice cream maker
Place ice cream bowl in the freezer at least 24 hours prior to using.
In a saucepan over medium high heat, stir together cream, milk, honey, egg yolks and lavender buds until gently boiling (about 5-7 minutes). Reduce heat to low and continue to heat, stirring continuously for another few minutes. Turn off stove and remove the saucepan from heat. Cover and let the cream mixture steep for about 5-7 minutes. Strain the mixture through a fine mesh strainer or a fine colander to remove buds, then discard immediately (some may remain behind and that’s okay).
Pour the whole mixture into a large bowl and cover with a cloth or plastic wrap. Refrigerate for at least an hour, or overnight, until the mixture cools and begins to thicken. When the mixture has cooled and the ice cream maker is frozen, remove ice cream maker from the freezer and pour mixture into the basin. Prepare according to ice cream maker’s instructions, mixing for about 25-30 minutes.
Transfer ice cream to a freezer-safe container or loaf pan and and freeze to harden for 1-2 hours before serving.
Nutritional information (per 1/2 cup): 160 calories, 8.5g fat (4.5 sat, 3 mono), 16.5g carbohydrates, 4g protein