Last summer, while Michael & I were attending a friend’s wedding in Jackson Hole, Wyoming, we strolled past the most amazing farmer’s market in the town square! From Nutella crepes & bison beef jerky to homemade soaps & spectacular wildflowers, this farmer’s market is a must-see for all! Anyway, I was into canning just about anything in sight at the time and discovered a jar of dried lavender. This immediately stole my attention as the wheels in my head were spinning with all of the edible possibilities for lavender (more ideas to come!).
Fast forward to a few nights ago when we hosted an herb-inspired dinner party. I wanted to conclude the festive evening on a fun note for our guests and decided honey lavender ice cream cones would be the perfect ending to our evening under the stars! Honey-Lavender Ice Cream tastes exactly as the name implies—elegant, cool, calming & refreshing! Our guests left begging for seconds and the recipe. I hope you also enJOY this special treat! You won’t believe this magical marriage of these refreshing summertime flavors!
Honey-Lavender Ice Cream Cones
(yield: about two quarts)
you will need…
4 cups heavy whipping cream
2 cups half-and-half
½ cup local honey
¼ cup dried lavender
¼ teaspoon salt
1 teaspoon vanilla
Purple food coloring (or red & blue)
Pour infused cream through a fine mesh strainer into a separate bowl and discard lavender. Return cream to saucepan and bring to a simmer—do not boil.
In separate bowl, whisk eggs and salt. Temper eggs by whisking ½ cup of hot cream into eggs—stirring constantly. Pour egg mixture into cream and stir constantly until custard is just thick enough to coat the back of a spoon.
Pour custard through fine mesh strainer, and chill in refrigerator for 3-4 hours.
Once custard is chilled, add vanilla and a drop of food coloring until custard is lavender in color. Pour custard into ice cream machine and follow machine’s directions (mine churned for 30 minutes), and place in airtight container and store in freezer.