This is a unique ice cream. Very adult, and I personally feel, is meant to be served as a complement to a summer stone fruit dessert, rather than a full bowl on its own. It is very rich and best enjoyed in moderation or with other elements of the dessert.
Regarding ice cream makers: If you don’t have an ice cream maker (yet), I highly recommend the easy-to-use, and reasonably-priced Cuisinart 1 1/2-quart ice cream maker. This brand features a double-insulated freezer bowl (to be stored in the freezer) that eliminates the need for ice. When making, always ensure your ice cream freezes well, by chilling the ice cream base to below 40˚F before adding to your ice cream maker.
Honey – Lavender Ice Cream
The Bärenjäger honey liqueur I used is available at BevMo in mini sample-sized, nips.
1 3/4 cups heavy cream
3/4 cup half and half
1 tablespoon dried lavender
6 large egg yolks
6 tablespoons honey
1 tablespoon Bärenjäger honey liqueur (optional)
• Prepare an ice bath in a medium-sized bowl, set aside.
• In a medium heavy-bottomed saucepan, bring the heavy cream, half and half, and lavender to a boil. Remove from heat and allow to steep for 5 minutes. Strain the mixture through a fine mesh sieve into a 2-cup liquid measuring cup.
• In a medium bowl, whisk together the egg yolks, honey, and the liqueur (if using). Gradually add the hot cream mixture to the egg mixture, whisking constantly. Return mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until mixture visibly thickens, approximately 3 – 5 minutes or until the temperature reaches 175˚F. Do not let the mixture boil or it will curdle. Cool for 15 minutes in an ice bath. Cover and chill mixture thoroughly in the refrigerator.
• Freeze mixture in an ice cream maker according to manufacturer’s directions. The ice cream can be removed when it is in a soft-serve consistency (after about 20 minutes). Remove mixture from the maker to a small stainless bowl. Place in the freezer for a minimum of 2 hours and preferably overnight, to freeze properly.
Makes 1 1/2 quarts
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