Honey Lavender Ice Cream

The perfect summer treat!

This is a delicate ice cream made with fresh Whale Rock Lavender and local Narragansett honey.

Ingredients

1 cup heavy cream

2 cups half and half

2/3 cup light Narragansett honey

2 tablespoons fresh Whale Rock Lavender OR 3 tablespoons dried

2 eggs

1/8 teaspoon kosher salt

Instructions

Step 1

1. Combine the creams, honey and lavender in a medium saucepan and warm over medium-low flame to just below boiling. Using a wooden spoon, stir the mixture while it's heating. Do not boil the mixture as it will curdle.

2. Turn off burner and let the mixture steep for 30 minutes.

Step 2

1. Using a fine mesh strainer, strain the steeped mixture into a bowl. Clean the original saucepan and pour the strained mixture back in. There should not be any lavender flower buds left in the mixture.

2. Whisk the eggs and salt in a small bowl.

3. Slowly add a 1/2 cup of the warm mixture to the whisked eggs to bring them up to temperature.

4. Add the egg mixture back to the saucepan and warm it over a medium-low flame until it nicely coats a wooden spoon. Stir the mixture every 30 seconds while warming and then constantly when it begins to thicken.

5. Once thickened, pour the mixture into a heat safe bowl. Cover the bowl and refrigerate overnight until chilled.

6. If needed sooner, you may speed up the cooling process by placing the covered bowl into a larger bowl filled with ice and then refrigerate.

Step 3

1. Stir the chilled mixture and pour into an ice cream maker. Follow the manufacturer instructions to freeze the ice cream.

2. Place ice cream into a freezer safe container with plastic wrap placed directly on the ice cream to discourage ice crystals from forming.

3. Freeze container for at least an hour and serve.