Last week, I went to the Farmer’s Market in Liberty Lake with Annie, my best friend from college, and we had the most amazing ice cream ever: lavender and lime. The combination of flavors is out of this world. Bright citrus meets earthy, minty herb. Plus, the aroma of lavender is divine. After each taking a bite, Annie and I looked at each other with wide-eyed astonishment. So interesting and so delectable.
Since I can’t go to the Farmer’s Market every day and since today is National Ice Cream Day, I figured I’d try my hand at a recipe. Lo and behold, I think I found it.
First, you’ll need these ingredients. Then follow the simple directions below.
1 cup of granulated sugar
2 limes, zested
15 sprigs of lavender – fresh (or ¼ cup dried lavender)
2 cups of whole milk
2 cups heavy cream
9 egg yolks
4 thin slices of lime (for garnishing)
4-8 additional sprigs of lavender (for garnishing)
In a saucepan, combine 15 sprigs of lavender (or dried lavender), lime zest, milk, and cream.
Bring to a boil and then steep for 20 minutes.
While the hot cream is steeping, whisk the egg yolks and sugar together.
Strain the hot cream and then whisk one cup of the hot cream into the egg mixture.
Slowly add the egg mixture to the remainder of the hot cream mixture.
Continue to cook for 3 minutes, stirring occasionally.
Remove from the heat.
Strain the mixture.
Add the mixture to your electric ice cream maker. Process according to manufacturers’ directions and freeze for a few hours to set.
Serve with lavender sprigs and lime slices.
Happy Ice Cream Day, everyone!