Lavender Ice Cream

6 cups whole milk
4 cups heavy cream
1 cup sugar
1/2 cup Fredericksburg Herb Farm Honey
6 egg whites
6 egg yolks beaten
2 teaspoons dried lavender flowers (or 4 teaspoons fresh)

In a saucepan over medium heat, combine milk, cream and half of the sugar and honey. Don’t boil, instead use a candy thermometer and bring to about 180 degrees. While the mixture is on the stove, in a mini food processor crush the lavender flowers and half of the sugar, then blend into the mixture with the egg whites and yolks beaten. Be sure the entire mixture is stirred well and cooked to at 180 degrees.

Take off the stove and cool in a large bowl with ice and water around the sauce pan and making an ice water bath. Cool down about 30 minutes before putting in your ice cream machine, and follow the manufacturer’s instructions. Makes about a gallon.

Garnish with fresh or dried lavender blossom.

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