Lavender & Honey Ice-Cream
by casita limón loves...mediterranean inspiration...
…For years now I’ve been a fan of lavender, perhaps it’s having an aromatherapist for a Mum but I’ve been using lavender essential oil as a calming night-time remedy to help induce a peaceful night’s sleep ever since my kids were babies. A few years ago I came across a recipe for lavender and honey ice-cream and thought how lovely and soothing it sounded with its beautiful combination of cream, honey and lavender and not an ounce of sugar in sight. This recipe is one that I’ve adapted using fresh lavender that grows in my garden and locally produced honey:
- 2 cups of cream
- 1 cup of milk
- 1 vanilla pod, (split to allow the contents to ooze out during cooking)
- 2/3 cup of honey
- 2 tablespoons of fresh lavender
- 2 large eggs
- Pinch of finely ground pink Himalayan salt
Combine the cream/milk/honey/lavender and vanilla pod and bring to just under a boil then leave to steep on the hob covered with a cloth for about half an hour to allow the lavender and vanilla to infuse the cream and honey.
Sieve the mixture, discard the lavender and vanilla pod, then re-heat until hot. Whisk the eggs and salt together and add one cup of the hot cream mixture whisking all the time, then pour this into the hot cream mix and continue whisking
Then cook this whisked mixture over a low heat until it coats the back of a spoon, (as if you were making custard or creme anglais) – this should take at least 5 minutes. Allow to cool, then chill for 3 hours in the fridge before churning, (ideally) in an ice-cream machine. Transfer to a Tupperware and freeze until you need it…simple!