You knew this was bound to happen, right? Something lavender was going to make an appearance this summer in one form or another. This time around I chose ice cream.
Sure, it’s been here before in cupcake form and in macarons – but ice cream. How quintessentially summer. And for all you trying to pry your shoes from the asphalt they’ve someone cohesively bonded themselves too – whisk yourself away to a little French cottage with this. Ya know, cause lavender is relaxing and at this point in the summer – I’m sure you could use a little relaxing. And less heat stroke.
This is a public service, really.
For the week I’m staying at my friend Shanda’s place. Have you met her? You should. She’s shabby chic’d the living daylights out of their adorable little place and whilst they’re galavanting up in the Great White North, I’m sitting pretty on a couch with three snoring labradorks – two of which are named HUCK.
Yup – this has officially been dubbed the #ClusterHUCK of 2012. And better yet – both my Huck and her Huck are labs (something like “duh” should go in here) – with mine being a yellow and her’s a chocolate. Well, both her’s are chocolates. And let me tell you, keep your knees bent because if orthopedic surgery isn’t on your Bucket List – steer clear of this spread. It’s a wiggling, slobbering, maniacal ball of rowdy here – and I wouldn’t have it any other way.
Cuddling on the bed is a whole ‘nother adventure. You remember 1998, right? Titanic came out, and “Mmm, Bop” was playing on endless loupe on our DiscMans? Well that scene where Rose is being a snobby, selfish rich girl and not letting Jack on the floating door? Well, let’s just say this is the real life equivalent of the sleeping arangements – I’m starting to feel like Jack. These three gooby mutts have got it all figured out. SPLAY all the arms and asses into Megan all at once and shove her off the bed!
At least the chickens give me more respect. My country dream has come true – there are chickens. Aptly named – Breakfast, Lunch and Dinner. Don’t worry, these hens are sittin’ purdy in their Le Roost. If there is a mysterious squatter perched in the top of the roost, don’t worry – its just me. It’s nicer than my own apartment. BaKack!! See, I can be a chicken.
The point is Edith – that I’m loving my time here with these furry and feathery creatures. So to keep with the country-esque and French Oui Oui theme – I figured I should stock Shanda’s freezer with this treat to welcome her, Justin and Sage back to the good ol’ US of A. With french country garden flavored ice cream. As they came home from Canada. We’re just all sorts of cultured up in ‘her aren’t we?
And barring all incidences of me or the dogs devouring it entirely with a spoon or big fat lab tongues – there will be some left for them. I hope. It might just be too dang good.
Also – Ben, hunny, this is for you. Can you build me a roost? I want some chickens. Funny looking ones with fluffy feathered Clydesdale looking feet and mohawks. That coo’?
Lavender Honey Ice Cream
Yield: 1 1/2 quarts
Prep Time: 2 Hours
Cook Time: 20 Minutes
Total Time: 2 1/2 Hours
A relaxing French Country garden in ice cream form.
1 pint Heavy Whipping Cream
1 pint Whole Milk
5 Egg Yolks
1 cup Sugar
1 1/2 tsp Vanilla Extract
1/4 cup Honey
1 Tbsp Dried Lavender Buds
Purple Food Dye
Prep ice cream bowl according to manufacturer's instructions, possibly the night before if the bowl requires long term freezing.
In large bowl, whisk together egg yolks and sugar until light yellow and smooth consistency. Set aside.
In large saucepan over medium high heat, stir together cream, milk and vanilla until just simmering. Turn off heat, and pour lavender buds into the milk mixture. Cover and let steep for about 5-7 minutes. Strain milk with a fine mesh strainer to remove buds. Throw away buds. Gently temper the egg/sugar mixture by whisking in 1/4 cup at a time of the heated milk/cream mixture. When all of the milk/cream has been whisked into the egg mixture, return it all to the saucepan and whisk again until it reaches a slight simmer. Pour the whole mixture into a large bowl, cover and refrigerate for at least two hours, or overnight.
Before putting mixture into ice cream maker, gently whisk in purple food dye to desired lavender color. Then pour mixture into prepared ice cream maker and freeze according to ice cream maker's instructions, about 20 minutes or so depending on manufacturer and model.
During the last 30 seconds of mixing, pour in the 1/4 cup of honey and allow to swirl into the ice cream.
Devour immediately or put into a freezer safe container and freeze to harden, about 2 hours, then devour.