Dried lavender is utilized in this light and refreshing ice cream. The plant's dried buds add a sweet and floral-like taste to the dessert that is complemented by the addition of smooth, silky honey and served with a rich, creamy base.
Recipe courtesy of Salt & Straw
- 1/4 Cup wildflower honey
- 1/2 Cup dried lavender (buds only)
- 3 Cups ice cream base
- 10 drops purple food coloring
Step 1: In a small saucepan, combine 3/4 cup water and 1/4 cup honey. Bring the mixture to a boil, stirring occasionally, then take it off the heat. Stir in 1/2 cup lavender, cover the saucepan, and let steep at room temperature for at least 4 hours or overnight.
Step 2: Pour the syrup through a fine-mesh strainer into a container, pressing on the flower buds to extract as much liquid as possible. Chill until cold and use it right away, or refrigerate it in an airtight container for up to 2 weeks.
Step 3: Put the lavender syrup, 3 cups ice cream base, and 10 drops food coloring (if you’re using it) into a bowl and whisk to combine. Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft-serve (depending on the machine).
Step 5: Transfer the ice cream, scraping every last delicious drop from the machine, into freezer-friendly containers. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.