This kitchen creation was born when I went into my local ice cream shop for their Lavender Honey ice cream, and found out that it wouldn't be available for six months.
"SIX MONTHS? I WON'T MAKE IT THAT LONG!" was what I wanted to scream at the nice girl behind the counter. But since I didn't want to make her cry, I ordered the darkest chocolate ice cream I could find and used it to nurse my pain.
"We need to buy an ice cream maker," I said to my husband when I got home.
"Um, really?" he said, a bit uncertain. Apparently he was remembering the last time I'd used an appliance that quickly rotated food, which had resulted in the kitchen (and me) being spattered in probably two quarts of homemade tomato soup. Also a good amount of tears, but we won't talk about that....
About a week later, we were the proud owners of an electric ice cream maker. It wasn't long before I lost the instructions (which I still haven't found) and decided that after a few good batches, I was ready for the next challenge: replicate that ice cream I didn't want to wait six months for. Remembering what I'd learned from the manual before it went into hiding, I mixed, measured, poured, cooked, stirred, and finally ended up with some purple goo that actually tasted fantastic. I wanted to share it with all of you, so here it is.
Andria's Don't-Have-to-Wait-Six-Months-for-it Home-churned Lavender Honey Ice Cream
3.5 cups of milk
2.5 cups heavy whipping cream
2.5 cups half 'n' half
2 cups honey
5 beaten eggs
.75 tsp. salt
3.5 Tbsp. dried lavender flowers
2.5 tsp. vanilla extract
Purple food coloring, or use red and blue
2-quart ice cream maker
Lots of ice
large fine mesh sieve for straining out lavender flowers
In a large pot, bring the milk, half 'n' half, cream, honey, lavender flowers, salt, and vanilla to a very weak boil over medium heat, stirring occasionally. Do not let it get bubbly-----just steamy. Once it reaches boiling point, turn heat to low and let simmer 15 minutes, stirring frequently. Meanwhile beat eggs in a large bowl and set aside.
Turn heat off and let custard cool for 15 minutes. Stir one cup of this into the beaten eggs. Gradually pour and stir egg mixture into the remaining custard inside the pot. Combine, and strain out lavender flowers through the sieve. Add the food coloring until the ice cream is the desired color.
Chill the custard in the fridge at least three hours, preferably in the canister that came with your ice cream maker. Place canister in ice cream maker, and pack the rock salt and ice around it according to ice cream maker's instructions. Churn ice cream 45 minutes to an hour, pack it into a lidded container, and freeze at least four hours. Enjoy!
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