Flower and Herb Ice Cream

Ice cream is one of my most favorite desserts. I think one of the reasons is that ice cream reminds me of summertime. Now, I know we are still a few weeks away from summer, but I just couldn't wait any longer! That is why I created this lovely ice cream. The flavors are reminiscent of early spring - they are light and lively, with an earthy density that reminds me of sodden springtime soil. Serve it with a bourbon chocolate sauce, raspberry syrup or all on its own!

What You'll Need:

3 cups of whole milk

1 cup heavy cream

¾ cup white sugar

8 egg yolks (save the whites for an omelet or something…)

2 tablespoons dried lavender flowers

2 tablespoons dried fennel seed

Red and blue food coloring (optional)

Ice Cream Maker or Kitchen Aid Ice Cream Attachment

1.   In a large bowl, whisk the sugar and yolks until light and creamy, about 3 minutes.

2.   Combine the milk, cream, lavender and fennel in a medium sized sauce pot over medium heat. Continue to stir the mixture until the milk is just below a boil.

3.   Pour the milk mixture through a sieve into a bowl to strain out the flowers and seeds. Be sure to work quickly so the mixture stays hot.

4.   Next, slowly add the milk mixture to the eggs and sugar, being sure to constantly stir the egg mixture as you pour in the milk. If you do not stir the eggs, the heat from the milk can cause the eggs to cook and curdle… not fun for anyone. Once everything is incorporated, return the mixture back to the sauce pot on medium heat and continue to stir.

5.   If you would like to color your ice cream, now would be the time. Add the red and blue until the color reaches a shade you like. Remember that once your ice cream is churned, it will appear lighter in color.

6.   Once the cream is thick enough to coat your spoon, remove it from the heat. Pour the mixture into a container with a lid and let it sit overnight or 8 hours in the refrigerator. This will give the cream a chance to rest and the flavors a chance to mellow and meld together. This is a very important step.

7.   Once the cream has sat long enough, it is time to churn it. Pour the cream into your ice cream maker and follow the manufacturer's instructions to churn your cream.

8.   When the cream is churned, return it to the container and freeze for at least 6 hours.

And there you have it - a delicious springtime ice cream.

Yield: About 1 quart