Honey Lavender Ice Cream

As I sit here at my computer working on this blog, and wishing I could click on a picture and out would pop the food in the photo.  I look over at the weather icon on my desktop and see that it is 85 degrees out side and remembering my brother and sister are out in this heat with a bee suit on moving bees. I think that my next recipe will be a cool treat for them to eat when they get back.

Here is one that caught my eye! How simple yet delicious.

There are so many Great Bloggers out there!  So I am going to introduce you to some of them.

This Recipe come from Culinary Concoctions by Pea Body
http://www.culinaryconcoctionsbypeabody.com/2008/08/26/honey-youve-got-to-taste-this/



Honey Lavender Ice Cream
2 cups heavy cream
1 cup half-and-half
2/3 cup lavender honey(or any honey)
2 tablespoons dried edible lavender flowers(can be ordered through Penzey’s)
2 large eggs
1/8 teaspoon salt
Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
Adpated from Gourmet Magazine, September 2003

Happy Cool Down!