Lavender and honey got hot and steamy in a pot a cooled into a delicious cream that dreams are made of. Dream. Freaking. Cream. If ice cream could be romantic this flavor is the romantic-est. Most romantic. Whatever. I'm single and I can't spell and Mercury is in retrograde or something so everything is real weird.
Did I mention there are white chocolate chunks in here?
I started a new job this week after a few years in reception and life is looking up. Of course I had to make my favorite dessert to celebrate. Ariel the Office Administrator is now Ariel the Product Stylist and she is on cloud nine. Wow. Talking in the third person is strange. This frozen sweet may have gone to my head.
Anyhow, despite my developing sensitivity to lactose, ice cream is and always will be my most favorite. It's sweet and cold and creamy and rich and smooth and comforting and basically the best thing to exist in anyones freezer. Not to mention the endless possibilities of ice cream flavors! Pretty much anything can be turned into ice cream form. I even saw Lox ice cream on "Chopped" last week. That's disgusting... but to each their own? Personally, I prefer anything of the floral variety. Lavender and honey together? Game changer. Throw some white chocolate chips in for texture and you've got yourself some heaven in a cup (or carton). The lactose intolerant side of me is telling me to stop eating all this dairy but my heart is telling me KEEP EATING THIS DELICIOUS ICE CREAM FOREVERRR!!!
I think you should probably make some of this right now. Celebrate.
Lavender Honey Ice Cream
- 3 cups heavy cream
- 1 cup reduced fat milk (or whatever kind of milk you have on hand)
- 1/4 cup quality honey
- 1/2 cup granulated sugar
- 2 tablespoons culinary lavender
- 1 teaspoon vanilla
- 1/2 cup white chocolate chips
- culinary lavender for garnish
In a medium saucepan, heat cream, milk, honey, sugar and lavender over low heat until sugars are dissolved. Continue to heat the mixture over a low heat until small bubbles form along the edge of the pot. Remove from heat and let the cream cool to room temperature. For me, this took about an hour and fifteen minutes. Strain the lavender from the cream into a bowl and cover. Refrigerate for two to three hours.
Pour cooled cream into ice cream maker and churn according to manufacturers instructions. For my Cuisinart machine I churned the ice cream for fifteen minutes before proceeding to the next step. When you see ice cream beginning to solidify, add in the white chocolate chips. Churn for five more minutes before placing ice cream in an airtight container. Freeze for at least four hours before serving.
Finally, garnish with culinary lavender and eat it all up!