Lavender Honey Ice Cream
Lavender Honey Ice Cream
1 1/2 cups heavy whipping cream
1/2 cup of whole milk
3 jumbo egg yolks
3 tablespoons sugar
1 cup of lavender honey (or your favorite honey)
In a bowl, whisk the eggs and sugar until they are a creamy color. In a separate saucepan, combine cream, milk and yolks, bringing almost to a boil, but do NOT boil. Pour a small amount of the cream mixture into the egg mixture while whisking. Add the egg mixture back into the cream mixture and stir. Continue stirring until thickened, but do NOT boil. Remove from heat and stir in lavender honey. Stir until completely dissolved and let cool. Pour into your ice cream maker and follow the manufacturer's directions.
If you do not have an ice cream maker, you can easily make it the old-fashioned way. All you'll need is a bit of patience. Pour your custard mixture into a freezer-proof container and freeze for about half an hour. After half an hour, stir and return to the freezer. Continue the process every half hour until frozen. It usually takes 2-3 hours, but will take longer in very hot climates, in which case, you can lower your freezer's temperature by one notch for faster freezing while you are making the ice cream.
Click for more ice cream recipes and participants in the We All Scream For Ice Cream Round-Up.
Next Round-Up October 15th. Bake all sorts of breads with the Need To Knead Bread Round-Up co-hosted here at Joy of Desserts and with Tamy at 3 Sides Of Crazy.
Lavender Honey Ice Cream1 1/2 cups heavy whipping cream
1/2 cup of whole milk
3 jumbo egg yolks
3 tablespoons sugar
1 cup of lavender honey (or your favorite honey)
In a bowl, whisk the eggs and sugar until they are a creamy color. In a separate saucepan, combine cream, milk and yolks, bringing almost to a boil, but do NOT boil. Pour a small amount of the cream mixture into the egg mixture while whisking. Add the egg mixture back into the cream mixture and stir. Continue stirring until thickened, but do NOT boil. Remove from heat and stir in lavender honey. Stir until completely dissolved and let cool. Pour into your ice cream maker and follow the manufacturer's directions.
If you do not have an ice cream maker, you can easily make it the old-fashioned way. All you'll need is a bit of patience. Pour your custard mixture into a freezer-proof container and freeze for about half an hour. After half an hour, stir and return to the freezer. Continue the process every half hour until frozen. It usually takes 2-3 hours, but will take longer in very hot climates, in which case, you can lower your freezer's temperature by one notch for faster freezing while you are making the ice cream.
Click for more ice cream recipes and participants in the We All Scream For Ice Cream Round-Up.
Next Round-Up October 15th. Bake all sorts of breads with the Need To Knead Bread Round-Up co-hosted here at Joy of Desserts and with Tamy at 3 Sides Of Crazy.
wow iceam cream uffffffffff this is a piece of Heaven to put in my mouth.
ReplyDeleteRegards
olga.
Thank you so much, Olga. :-) Honey is so healthy and good for us too.
ReplyDeleteWOW~lavender honey-interesting! I have never heard of it! I love honey and sorghum though!
ReplyDeleteAwesome, I can't wait to try it! I just gave you a stumble :)
ReplyDeleteThanks, Heidi! :-)
ReplyDelete