Honey Lavender Ice Cream
Remember when Funk and I went to Puerto Rico and declared the honey lavender ice cream we enjoyed at Verde Mesa the best dessert ever? We’ve been thinking about it ever since. Last week Funk and I headed to his favorite restaurant, Blue Ginger, to celebrate the husband’s big 30th birthday. Instead of ordering dessert, I wanted to make something special so I whipped up this ice cream in advance. After consulting a few different honey lavender ice cream recipes, I tweaked a bit to make my own, using my favorite coconut milk base (which doesn’t taste a thing like coconut).
Fortunately I happened to have this massive bag of dried lavender lying around. Why? A few years ago I started making those lavender eye pillows you see in spas. Clearly I didn’t make too many because I have a ton leftover! I need to start either whipping out eye pillows or more ice cream, stat.
2 14oz cans lite coconut milk
1/2 cup sugar
1/2 cup honey
1/4 cup dried lavender
pinch of salt
In a blender, blend coconut milk, sugar, honey, and salt.
Pour mixture into a medium saucepan and bring to a gentle boil, then remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender.
Refrigerate milk mixture until cold, about 4 hours or overnight.
Prepare ice cream according to your machine’s instructions.
I churned and churned and churned my ice cream for longer than usual because it wasn’t hardening as much as I wanted it to. Then I stuck the ice cream batch in the freezer, and we pulled it out about 4 hours later to find it had firmed up, but not entirely. It took a full 24 hours for it to be nice and solid the way ice cream should be, but the flavor was delicious! It was nice and sweet and floral. So despite it being a little soupy, the birthday boy didn’t seem to mind.
I have a sneaky suspicion it might even taste good with a pinch of sea salt on top. Did someone say it’s time for dessert?…