The joy of making and eating homemade ice cream can’t be beat. One of our fondest food memories was a fantastic fresh lemon ice cream made by an artisan ice cream maker and the aroma, flavor, taste and texture still remains with us after all these years. Maybe it was the scent of bright lemon juice, the flecks of lemon zest or the silky texture that only homemade ice cream has when scooped straight out of the ice cream maker that has always craving a bowl full of our favorite dessert. Whatever it was, it had us enamored over the process of making ice cream at home and we’ve never turned back.
Being able to use the KitchenAid® Ice Cream Maker Attachment has opened up the art and craft of humble ice cream making to us. And best of all, it’s allowed us to experiment with flavors and ingredients that we could never find in a regular store bought tub of ice cream.
Take for instance, the combination of lavender flowers and sweet honey, which is a brilliant combination that infuses the best of the warm weather season and natures beauty. When KitchenAid offered us the challenge to make something that embodied both of these beautiful ingredients, we tackled the request with fierce excitement, like little kids being asked to eat a box of their favorite candy. It’s not hard to say no to homemade ice cream, our love of fresh lavender and subtle sweetness of fresh honey.
There is no sugar in this ice cream. It’s sweetness coming solely from the honey and the natural sweetness of the cream. Infusing in just enough of the lavender flowers to give the ice cream its floral essence added with the fresh zest of lemon and it becomes springtime churned together into a frozen custard.
The natural color of the ice cream seemed to fall short of the flavor’s elements, and since we are such visual souls, we added in some violet food coloring to help the eyes prepare the palate for what it is about to receive. For those who prefer their ice cream “au natural”, feel free to leave out the coloring, the taste will still remain ever so delicious.
First bite of this lavender honey ice cream is like walking into a day spa. As soon the first hint of lavender fragrance and sweet honey hits the palate, you’ll feel as if you’re ready to head into an hour long massage session. The ice cream flavor is comforting, bright, fresh, floral and absolutely soothing. Each bite is beautiful. If you’re having a tense day at work, give yourself the challenge of making this homemade ice cream and you’ll feel like you’ve just lifted twenty pounds of stress off your shoulders.
A gentle brightness is given to the ice cream by adding fresh lemon zest to the milk and cream . Vegetable peelers work great to quickly give large swathes of zest. You may want to adjust the amount of honey depending on how light or flavorful your honey is. The combination of everything makes this ice cream a floral springtime in a bowl.
Lavender and Honey Ice Cream
Makes 1 quart
2 cups (480ml) heavy cream
1 cup (240ml) milk
Zest from 1 fresh Lemon
1 tablespoon dried lavender flowers
1/3 cup (110g) honey
5 egg yolks
Pinch of kosher or sea salt
1/2 teaspoon vanilla extract
Optional: Violet Gel Paste Food Coloring or combination of Blue and Red Food Color drops
In a medium saucepan, combine the cream, milk, lemon zest, lavender flowers and honey. Heat to a bare simmer over medium heat, stirring frequently. Remove from the heat and cover. Set aside for 15 minutes.
In a medium bowl, whisk the egg yolks. Slowly whisk the cream mixture into the yolks, then pour everything back into the saucepan.
Heat the mixture over medium heat, stirring constantly and scraping the bottom as you stir. While the custard heats, stir in the salt and vanilla extract. If adding coloring, stir in a few drops at a time to reach your desired color (color will lighten approximately in half when churning).
Gently cook until the mixture thickens enough to coat the back of a spatula or wooden spoon, about 4 minutes.
Pour the custard through a fine-mesh strainer into a clean container. Place the container in an ice bath and stir the custard occasionally until it is cool, about 20 minutes. Cover and refrigerate for at least 3 hours or overnight.
Churn custard in a frozen KitchenAid® Ice Cream Maker Attachment for Stand Mixers according to manufacturer directions. While churning the ice cream, place the container in which you will store the ice cream in the freezer to chill.
After the ice cream has reached its desired consistency, place in the chilled storage container. Store the ice cream in the freezer until ready to serve.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*