Alright, I have a confession.
I’ve watched It’s Complicated about 4 times in the past two weeks.
Have you seen this movie? It’s pretty awesome. And mostly I just watch it for the food. And to dream about one day owning a home like Jane’s in the movie. Seriously … you should watch it just for the food and the house.
In the movie there’s a scene where they’re eating lavender honey ice cream. After watching this movie (four times) I immediately felt the urge to make ice cream. I know, *yawn* I made ice cream (gelato) last week. I’m boring. I’m sorry! I promise for my next post it won’t contain ice cream. But that doesn’t stop me from making anymore …
Anyway back to the point … I jumped onto Amazon and purchased my gourmet lavender and lavender honey. It arrived two days later because I am an Amazon Prime member (and whoever came up with that should be awarded a Nobel Peace Prize). When I opened the box I pulled out a massive bag of lavender. I was seriously anticipating a small little bag with a few tablespoons. How about a few cups?
We won’t discuss how I had to double-bag-it to quell the scent in my kitchen. Seriously guys, I was looking like a narcoleptic while I was making dinner. I wanted to curl up on the floor and pass right out. That stuff is dangerous. Also let’s not get into the fact that the bag they shipped it in made me look like I had giant bag of weed delivered to my house. If there were neighbors spying on me at that point in time they most likely warned their children to never speak to the lady who unpacked her new canister set, a toddler board book, and her big bag of stinky weed.
The thing with lavender is – if you used too much your food starts tasting like soap. So I avoid it at all costs. But I took my giant bag of lavender and lavender scented honey and went to work.
Why did I use both lavender and lavender honey? Personal preference. I noticed that a lot of recipes for lavender honey ice cream called for either lavender honey or steeping lavender in honey prior to the actual ice cream making. The lavender honey that I purchased wasn’t overwhelming with lavender flavor and I knew once it was cooked and frozen it would lose even more of that – so I wanted to add just a little bit more. WITH CAUTION.
Or I would have made honey lavender soapy ice cream. Yum.
Again I used my KitchenAid Ice Cream Maker attachment. I still love it. That hasn’t changed since last Monday. It is currently back in the freezer getting prepped for a new ice cream I’m about to make because my husband didn’t really care for my “girly” ice cream flavor this week.
Oh I should probably mention … This isn’t dude food. What guy is going to an ice cream shop and saying, “Uh … load me up with a triple scoop of your lavender honey. Throw in a few boxes of those Playtex Tampons and a couple bottles of Midol, too. Thanks bro!” So bear in mind that if you make this you’ll probably be eating it all by yourself.
You just laughed out loud? So did I.
I used my standard ice cream base and just altered some flavors here and there. There were other recipes and blogs that I looked to for ideas, but in the end I just came back to my same old base and it worked wonderfully.
Have any questions? Comment below! My family has a lot going on the next few weeks, but I’m excited to share it all with you. We’re moving to Colorado! We are pretty excited about trying something new, plus we will be back in the land of Targets, Chickfilas, and civilization again. That will be fun.
Lavender Honey Ice Cream
*makes 1 quart
2 cups whole milk
1 and 1/4 cups heavy cream
1/2 cup lavender honey (most recommended but I used this)
1 tablespoon GOURMET lavender (very important to use food grade lavender, NOT potpourri)
1/4 cup sugar
4 egg yolks
1 pinch sea salt
1 teaspoon vanilla extract
1) Warm 2 cups whole milk to 185 degrees. Remove from heat and steep 1 tablespoon of lavender in milk for about 10 minutes. Mix in 1/2 cup of honey and whisk. Return to heat and bring back to 185 degrees. Do not allow it to boil. Whisking well.
2) In separate bowl whisk 4 egg yolks and 1/4 cup sugar until pale yellow. Temper eggs by taking warm milk and honey mixture 1/4 of a cup at a time, whisking continuously, and drizzling into the egg and sugar mixture. Once you’ve added roughly a cup of the milk and honey mixture to the eggs, slowly pour the tempered mixture back into the pot containing the milk and honey. Be sure to whisk as you are adding to avoid any cooking of the eggs.
3) Bring the mixture back to 185 degrees. It will thicken slightly and should coat the back of the spoon, but should NOT resemble pudding. Remove from heat and add salt and vanilla extract.
4) Fill your sink with water and ice. Place a stainless steel bowl in the sink and add your 1 and 1/4 cups of heavy cream to this. Pour your ice cream base into the heavy cream through a fine mesh strainer to catch the lavender and any cooked egg bits. Your mixture should be smooth or you will eat scrambled egg ice cream … Gross.
5) Mix the heavy cream and the ice cream base together and allow to sit in the ice bath until cool to the touch. Place the mixture in the fridge for at least 4 hours, but overnight is best. You want the base entirely chilled. Think as cold as a glass of milk.
6) Freeze this mixture according to your ice cream maker’s directions. It will NOT be rock hard when you remove it from your ice cream maker. Be sure to return to a freezer safe bowl and freeze until hard.
7) Serve with a drizzle of honey or just eat it straight out of the container. No one is judging you.