Lavender Honey Ice Cream

Lavender Honey Shaved Chocolate Ice Cream

  • 2 1/2 cups heavy whipping cream
  • 2 cups whole milk
  • 3 tablespoons dried lavender
  • 1/2 cup raw honey
  • 5 egg yolks
  • 1 tablespoon vodka
  • 1 teaspoon vanilla
  • 4 ounces bittersweet chocolate, finely chopped

 

Combine the cream, milk and lavender in a saucepan.  Bring to a gentle simmer, then turn off the heat, cover the pan and let steep for about an hour.  Return to a gentle simmer over medium heat.

In a bowl, whisk together the honey and egg yolks.  Gradually whisk a cup of the hot cream into the honey/eggs to temper the eggs, then scrape the egg mixture into the saucepan.  Cook the custard while whisking constantly, until the custard is thick enough to coat the back of a spoon.  Remove from the heat and whisk in the vodka and vanilla.

Cover with plastic wrap, resting right against the surface of the custard, and chill overnight.  Strain out the lavender, and churn the custard in your ice cream maker according to the manufacturer's instructions.  Stir in the chopped chocolate.

Transfer to a container and freeze until firm, about 4-6 hours.


Yields about 2 quarts


Recipe from Curly Girl Kitchen
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