
I need to get a better picture, but this stuff was gone waaaay too fast!
Monday was spent doing what I love to do best. My pal Rach came over to play while our little ones went wild and the babies roamed. Rach and I tend to always have something up our sleeves - a project, a recipe, a sweet deal to share, a cool new idea. We talk about fashion, hiking, husbands, food, hair, plans and everything else. It really is just as much (if not more) of a play date for us than the kiddos.
A few months ago she brought up her love for Lavender Ice Cream back in Seattle and it's come up another time or two since then. And because I have been totally obsessed with homemade ice cream, after getting my new gadget in mid July, we made some serious dreams come true.
Honey Lavender Ice Cream by Me
2 c cream
1 c whole milk
2/3 c honey
1.5 tbs lavender (I had a little fresh and a little dried)
1/2 tsp vanilla
1/4 tsp salt
Whisk cream, milk, honey, and lavender in saucepan and bring to just a boil over medium heat. When mixture boils take off heat and put a lid on it. Let steep for 30 min. Strain lavender bits (or leave in if you'd like) and cool cream mixture (I set the whole pot in a bowl of ice to get it to cool quickly). Add vanilla and salt. Cover and refrigerate 1-2 hours or overnight. Put mixture into freezer bowl and let mix until thickened 20 minutes. Transfer to airtight container and freeze until it's as firm a desired (if you can wait that long). Enjoy!!
It really is that easy folks.
BTW, I think this is totally a chick ice cream. Easy took one bite and pronounced, "What? Why does this taste like flowers?!?" Then he handed the container over to me. Hahaha.
A few months ago she brought up her love for Lavender Ice Cream back in Seattle and it's come up another time or two since then. And because I have been totally obsessed with homemade ice cream, after getting my new gadget in mid July, we made some serious dreams come true.
Honey Lavender Ice Cream by Me
2 c cream
1 c whole milk
2/3 c honey
1.5 tbs lavender (I had a little fresh and a little dried)
1/2 tsp vanilla
1/4 tsp salt
Whisk cream, milk, honey, and lavender in saucepan and bring to just a boil over medium heat. When mixture boils take off heat and put a lid on it. Let steep for 30 min. Strain lavender bits (or leave in if you'd like) and cool cream mixture (I set the whole pot in a bowl of ice to get it to cool quickly). Add vanilla and salt. Cover and refrigerate 1-2 hours or overnight. Put mixture into freezer bowl and let mix until thickened 20 minutes. Transfer to airtight container and freeze until it's as firm a desired (if you can wait that long). Enjoy!!
It really is that easy folks.
BTW, I think this is totally a chick ice cream. Easy took one bite and pronounced, "What? Why does this taste like flowers?!?" Then he handed the container over to me. Hahaha.






















