I picked up a copy of Saveur magazine the other day and read a great article about a technique for making super creamy ice cream at home. The recipes they gave came from a book called Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer. Let me just say, I will definitely be buying a copy of this book. The ice cream is indeed super creamy and yummy, and the flavor possibilities they give in the article look fantastic (the Darkest Chocolate Ice Cream in the World is calling my name). I decided to do a honey lavender ice cream. So, I just used the recipe for the ice cream base, substituting honey for the sugar in the recipe and adding lavender. The result: it was good, really good; however, next time, I think I’ll add a little less lavender and maybe a little more honey. Try it today!
HONEY LAVENDER ICE CREAM
2 cups milk
4 teaspoons cornstarch
1 ¼ cups heavy cream
2/3 cup honey
2 tablespoons light corn syrup
¼ teaspoon kosher salt
2 tablespoons lavender
3 tablespoons cream cheese, softened
In a bowl, stir ¼ cup of the milk and the cornstarch together, set aside. In a medium saucepan, whisk together the remaining 1 ¾ cup milk, cream, honey, corn syrup, salt, and lavender. Bring to a boil over medium-high heat and cook for 4 minutes. Stir in the cornstarch mixture, return to a boil, and cook, stirring, until thickened, about 2 minutes. Put the cream cheese in a bowl and pour in ¼ cup of the hot milk mixture; whisk until smooth, then whisk in remaining milk mixture. Strain the mixture through a fine mesh sieve into a large plastic bag. Seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker and process according to manufacturer’s directions. Transfer ice cream into a storage container and freeze until set.
NOTES: You can buy edible lavender in the spice aisle. Also, if you don’t have an ice cream maker there are a few methods you can use. (Suggestions courtesy of Saveur magazine.)
1. Put a coffee can filled with the ice cream base into a larger can filled with ice and rock salt. Close both cans with plastic lids and shake for 25 minutes.
2. Fill a bowl with the ice cream base, put in freezer, and mix on medium speed with a hand mixer every 2 hours to break up any ice crystals that may have formed. This will give you a chunkier ice cream.
3. Freeze the ice cream base in ice cube trays and then pop the cubes into a food processor. Pulse for a few seconds to make ice cream.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg