Honey lavender ice cream
This year, I missed the Hill Country display of bluebonnets. This makes me sad as I understand it was a banner year. But I do have a few trips to planned this summer, so I hope to see some color, such as the fields of lavender found this time of year. Yep, in that part of Texas as bluebonnets are to spring, lavender is to summer. While nothing can compare to a blanket of wildflowers, I’d say that the lavender is still pretty stunning.
Lavender is now in season, and if you were to take a drive through the Hill Country you might see row upon row of this light purple flower. But lavender hasn’t always grown in Texas.
Many years ago, Texan photographer Robb Kendrick was on assignment in the Provence region in France. While there, he was struck by the temporal and geographic similarities between the Hill Country and the Provence. He was also struck by the beauty of the lavender. When he and his wife returned to Texas they started the first commercial lavender farm outside Blanco, which spawned a new industry in the Hill Country.
For most of my life, my experience with lavender has been as a pleasant, soothing scent—something found in soaps or lotions. But when someone shared with me some Hill Country lavender honey a few years ago, I realized its potential for edible applications as well.
Sure, it has a floral flavor but it there are also hints of pine, similar to rosemary but not quite as intense. It pairs well with mustard for a savory sauce. It also makes a nice crust on pork. But I find that my favorite way to use it is in sweets.
Honey lavender ice cream is a cool, refreshing way to experience its flavor, especially as both the flower and the nectar give it a floral flavor. I like to add some lemon juice as its brightness balances out some of honey’s richness.
Dried Lavender can be found at many farmers markets. You can also get it through Penzey’s and other specialty spice markets. In New York, you can often get it at Westside Market and in Texas, you will find it at Central Market. But even if you can’t find lavender, don’t fret—you can order it online or substitute sage or rosemary.
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Honey lavender ice cream
Ingredients
- 1 cup heavy cream
- 2 cups half-and-half
- 2 tablespoons dried edible lavender flowers
- 1/2 cup light honey
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 1/2 tablespoon fresh lemon zest
- 1/4 teaspoon kosher salt
Instructions
- In a saucepan, simmer the cream and half-and-half on medium heat until warm, do not let it come to a boil. Turn off the heat, add the lavender to the pot, cover, and let steep for half an hour.
- After the flowers have steeped, strain the liquid and discard the flowers. Stir into the cream the honey and heat on medium low until the honey has dissolved. Again, do not let liquid come to a boil.
- Beat the egg yolks with the vanilla, lemon juice, lemon zest, and salt. Stir into the eggs 1/2 cup of the warm liquid and then stir the eggs into the pot.
- Heat this on medium low for 5 minutes or until it gets slightly thick. You’ll know it’s ready when it coats the back of your spoon. Cool in the refrigerator for 4 hours.
- Freeze and churn according to your ice-cream maker’s instructions. Will keep covered in the freezer for 2 weeks.
I love lavender and honey. the combo in ice cream – divine! Great recipe. Thanks!
La Madeleine restaurants used to serve a lavender creme brule that was to die for, and my friend Sibby Barret, who has the Onion Creek Kitchens cooking school near Blanco, sometimes does an entire feast based on lavender. I would love to know where you got your lavender honey. Ever since I read about it in "The Unlikely Lavender Queen" (written by Rob Kendrik's wife) I've been looking for it, but with no luck. Sibby sells her own version of Herbs de Provence, which has a bit of lavender in it I believe.
Sursi–Blueberry lavender slush? I must have one of those! Have fun at the lavender festival!
Adrienne–Let me know how it turns out for you!
Eonyc–Can't wait to read about those cookies!
DessertforTwo–I visit a lot. And I love the sound of it paired with apricots.
Natanya–If it's this weekend, I might have to figure out a way to go. Hmmmm…
Phoo-D–Well, then–it's time to pull your lavender out of the cupboard and put it to work!
Lexi–It's been too long since I've been to Il Laboratorio Del Gelato–they always have the best, most perfectly balanced flavors.
Paula–Enjoy!
Melissa–Love those cupcakes!
Celeste–I think it pairs well with cream, too. And I bet it's terrific with lamb!
Lisa–Oh, yes, lavender caramel sounds divine!
Anna–You should try it sometime, it's a nice surprise!
Your Friendly Neighborhood Dentonista–I definitely plan on visiting Denton at some point this year!
Weekend Cowgirl–I love squash blossom soup!
Kelly–The two together would make quite an ice cream sandwich!
My Kitchen in the Rockies–You're very welcome!
Ellen W–Fudge? That sounds wonderful!
Miss Meat and Potatoes–It would be perfect by the pool!
Graygrrrl–That sounds wonderful!
KmMackenzie–Lavender does go well with tea.
Mary B–I'll have to making the sugar.
Queen of Cuisine–Hope your friend enjoys it!
Mel–Turkey? I'll have to try that at Thanksgiving!
Wovensunshine–I love chocolate with lavender. I once had a lavender dark chocolate sea salt bar–it was heavenly.
Lisa–You're very welcome!
Lora–The two do go together very well, don't they.
Becky–A friend had the honey and I'm not sure where she got it–but I'm pretty sure it was one of the Hill Country farms.
that ice cream sounds heavenly! i bought some various honeys from seattle a couple of months ago and haven't used them much, but i think one was lavendar.
i did make some lavendar butter once to serve with breakfast scones, and it was excellent!
I love cooking with lavender. But probably the way I use it most often is in the summer when I make fruit salad. I crush up a bit of dried lavender and mix it in. It seems to go with all kinds of fruit and adds a nice subtle perfume.