Honey Lavender Ice Cream
One of my happy memories about holidays is helping my uncle hand crank ice cream. A good quality, single flavor, handmade ice cream can be just wonderfully refreshing, when you have had a heavy meal.
Now there are many affordable electric ice cream makers. So, making your own batch of ice cream is easy, affordable, and delicious. For those of us who eat dairy, it’s good to clean up old ice cream recipes because there still is needed calcium in dairy products (The World Health Organization recommendation is 600 mg per day.).
Is Eating Lavender Healthy?
The answer to this question is, “Yes.” People have been including lavender in their diets since ancient times. In fact, you might be familiar with “Herbes de Provence” which is used in recipes in Southern France. Here is Dr. Andrew Weil’s take on using lavender in cooking.
Are Eggs Good or Bad?
Eggs as food certainly seems to be a controversial topic. Since my holistic doctor has advised me to increase my protein intake, I did some research to see if eggs could be a healthy protein source. Here’s one of the articles I found on eggs as a superfood. So, of course, I’ve included them in my diet.
The Recipe
Ingredients
- 2 cups heavy cream
- 1 cup half-and-half
- 1/2-2/3 cup Bee Wild Lavender Honey (to taste)
- 2 large eggs
- 1/8 teaspoon fine grain organic sea or Himilayan salt
Instructions
- Bring cream, half-and-half, and lavender honey just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally.
- Whisk together eggs and salt in a large bowl.
- Temper the eggs by whisking 1 cup hot cream mixture in a slow stream into the eggs.
- Pour tempered eggs into the hot cream in the saucepan, whisking as you go.
- Cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
- Pour custard base through sieve into cleaned bowl and cool completely, stirring occasionally.
- Chill, covered, until cold, at least 3 hours.
- Pour ice cream base into ice cream maker. Follow manufacturer's instructions.
- Store frozen ice cream in an airtight container and put in freezer.
