Wednesday, March 7, 2012

Lavender and Vanilla Bean Ice Cream

In honor of last weekend feeling a little like it was the middle of July (holy hell it was HOT!)  And in honor of my ridiculously handsome, Italian brother from another mother......

Lavender and Vanilla Bean Ice Cream

Now, no part of me is Italian, but I swear there is this little spark inside me that still believes that I am going to grow up to be a cute Italian grandmother that always has a big pot of bolognese simmering on the stove and whose house always smells of lavender ice cream.... Oh my gosh, this recipe makes your house smell so yummy!

The combination of lavender and cream is absolutely divine. Actually.... lavender and anything is amazing. I'm obsessed. 

1 1/4 cup 2% milk
2 cups heavy cream
1/2 cup fresh lavender flowers (you can buy them at whole foods.... or pick them from your garden!)
1 vanilla bean, cut in half and scraped
1/2 cup sugar
pinch of salt

In a medium saucepan, combine milk, cream, sugar, vanilla bean, pinch of salt, and lavender flowers. 

Gently heat over low heat until warm, but not boiling. 
Remove from heat and let the mixture steep for about 15 minutes. 
Strain the mixture through a fine mesh strainer into a clean bowl and refrigerate for at least 2 hours until the mixture is chilled. 

Churn the ice cream in an cream maker according to manufacturers instructions. 
Serves 6.

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