This is a delicate ice cream made with fresh Whale Rock Lavender and local Narragansett honey.
Honey Lavender Ice Cream
- 1 cup heavy cream
- 2 cups half and half
- 2/3 cup light Narragansett honey
- 2 tablespoons fresh Whale Rock Lavender (3 tablespoons if dried)
- 2 eggs
- 1/8 teaspoon kosher salt
- 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.
- Turn off burner and let the mixture steep for 30 minutes.
- 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.
- Whisk the eggs and salt in a small bowl.
- Slowly add a 1/2 cup of the warm mixture to the whisked eggs to bring them up to temperature.
- 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.
- Once thickened, pour the mixture into a heat safe bowl. Cover the bowl and refrigerate overnight until chilled.
- 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.
- Stir the chilled mixture and pour into an ice cream maker. Follow the manufacturer instructions to freeze the ice cream.
- Place ice cream into a freezer safe container with plastic wrap placed directly on the ice cream to discourage ice crystals from forming.
- Freeze container for at least an hour and serve.