Honey lavender Ice Cream

The first disclaimer I have to make is that ice cream is hard to photograph, especially for someone with relatively little skill at photography.  The first reason is that it’s a blob of frozen cream and milk, so it’s a blob.  The second reason is that there are only so many angles from which to shoot a blob.  As a result, there are only a couple photos with this post, but I promise you that you will want to make this recipe over and over and over again.

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It all begins with some lavender.  Did you know you can eat lavender and it tastes fantastic? Well it does.  Pair it with some honey and you have the base for a lot of delicious things in life.

I was first inspired to invent this recipe after I saw (and made) a recipe for lavender cupcakes.  Here’s what I came up with for the ice cream recipe:

1 c. cream

1 c. milk (preferably whole)

1 t. ground lavender buds

1/4 c. honey

Easy peasy.  First,  you need to grind your lavender and remember that a little bit goes a long, loooooong ways.  I used a mortar and pestle:

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The lavender should be very fine and free of twigs, seeds, and other hard stuff.  While you are crushing your lavender, put the cream and milk in a mixer and whip slightly for a minute or two.  Pre-whipping the cream helps the ice cream stay airy and light. Then add the honey:

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{Ohhhh, action shot}

Once the honey has been mixed in, add the lavender and some red and blue food coloring to make it purple if you wish ( I added 2-3 drops of each color and as you can see, it’s pretty pale.  5 drops of each color should do it though.).  Stir it by hand a bit to make sure all of the ingredients are incorporated and throw it into your ice cream maker for about 25 minutes .

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Then eat the whole bowl.

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