What I love most about homemade ice cream is that you experiment with all sorts of ingredients, and you can control the sweetness. This ice cream is the perfect example of just both. I had some lavender syrup and wanted to make an ice cream that was fitting for spring. I did cheat a little bit and added some blue food coloring to give the ice cream it’s beautiful lavender color, but sometimes you have to abandon being a purist for the sake of beauty. This is, by far, one of the best flavors of ice cream I’ve ever made, and it’s just fun and unique. You can find lavender syrup at specialty spice stores or on-line. There are some recipes on-line for homemade lavender syrup, but I haven’t experimented with that yet. To impress guests, I recommend garnishing this with dried lavender – I didn’t have any on hand, so I wasn’t able to. I did use an ice cream maker to prepare this.
- 1 Cup Whole Milk
- 3 Cups Heavy Cream
- 1/2 Cup Lavender Syrup*
- 1 tsp. Vanilla Extract
- 2-3 tsp. Honey (plus extra for garnish if desired)
- Blue Food Coloring (optional)
Whisk together all ingredients. Add a few drops of food coloring until desired color is reached – this step is optional. Pour into ice cream maker and prepare according to manufacturers directions (mine churned for about 20 minutes). Transfer ice cream to storage containers and freeze for at least a couple of hours. Garnish ice cream with dried lavender and drizzle with additional honey if desired.