- Serves about 1 quart
Lavender is one of my favorite flowers. A few years ago I had the opportunity to tour a lavender farm in Maui and it was an enlightening and relaxing experience. The trip to the lavender farm opened my eyes (and stomach) to the possibility of eating lavender. For some reason I never tried lavender in food, and ever since I have been eating the stuff whenever I can get it. I have tried a couple different lavender ice creams, but most end up tasting more like fruit than flowers. I decided to try my own version and focused on helping the lavender flavor shine. One bite of this ice cream and you will be hit with the intensity of lavender. Mmmmm....relaxing. Enjoy! —scoopmuse
1 teaspoon cornstarch
cream cheese, softened
1 1/4 cups
pure vanilla extract
- Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth. Set a fine mesh sieve over the bowl and set aside.
- In a large saucepan, combine the remaining milk with the heavy cream, lavender, honey and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
- Gradually pour the hot milk mixture (through the sieve) into the cream cheese and whisk until smooth. Whisk in the vanilla extract and salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cool, about 20 minutes.
- Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.