Thursday, March 26, 2015

LAVENDER AND HONEY ICE CREAM

By Sophie Hansen
Sophie Hansen lives on a farm west of Sydney with her farmer husband and 2 young children. She and her husband grow deer and sell venison at farmers markets across the state of NSW as well as in commercial specialty butchers/deli's. Sophie is an acclaimed food writer; her blog ‘Local is Lovely’ features a collection of beautifully illustrated recipes and resources for people who love farmers and local dining experiences. She has also created Local is Lovely the book which she describes as being 'a seasonal collection of recipes and stories celebrating fresh local produce'. Of course Sophie will be touching base with The Beetle Shack every month to share mouth watering recipes from snacks to three course meals.

'I tried again each time reducing the amount of lavender, and finally, here we are and it's the most beautiful gentle dessert...'

My first attempt at this ice cream tasted like cold soap. I'd used way too much lavender and it wasn't good. So I tried again each time reducing the amount of lavender, and finally, here we are and it's the most beautiful gentle dessert. Especially good when freshly churned and still soft, even better served next to Gran's Danish almond cake (recipe here). The recipe is adapted from one by Stephanie Alexander via Maggie Beer's beautiful book Maggie's Harvest.


If you can, use a really punchy honey to compliment the floral lavender flavour. I used a Bloodwood Honey from local apiary Goldfields.

1 litre milk
1/2 cup unsprayed, dried lavender flowers*
8 egg yolks
350ml honey
600ml pouring cream

Bring the milk to the boil and then stir through the lavender. 
Set aside to infuse for a couple of
hours. Beat the egg yolks until pale, then beat in the honey. Strain the cold lavender milk into this and then gently stir to combine. Stir through the cream and then churn according to ice cream maker’s instructions and freeze. If you don’t have an ice cream machine, pour into a container, place in the freezer for an hour, remove and whisk briskly then return to the freezer and repeat this process a couple of times.

*You do need to find dried lavender that hasn’t been sprayed etc. Mine came from a generous friend whose garden incorporates an old lavender farm, she picked it and tied it into a tight bunch then we hung it in the laundry for a couple of weeks. If you have a lavender bush at home try doing the same, otherwise you can find lavender flowers at most specialist food stores.

If you LOVE Sophie's recipes like we do why not check this out!
 
 
 

4 comments:

  1. Interesting combo. I never thought lavender would work in food until I tried lavender infused chocolate. It was divine. I love making ice cream and will add this one to my list to try. Thanks for sharing.

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xo em